Pork Meatball Soup

With Fragrant Miso Broth, Bok Choy, and Fresno Chilis

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Soy

Carb Conscious
A note about serious food allergies

Miso soup is a staple of Japanese cuisine, made from cultured and fermented soybeans, rich in healthy probiotics, and full of savory flavor. This recipe is a simple version of the classic miso soup served in Japanese restaurants, but with a twist. We add tender pork meatballs and delicate baby bok choy, and garnish with fragrant green onions and tangy red Fresno chili for a fresh finish.

In Your Box (serves 2)

  • 3 Green Onions
  • 2 Garlic Cloves
  • 5 Cilantro Sprigs
  • 1 Red Fresno Chile
  • 2 Heads of Baby Bok Choy
  • Info
    5⅓ Tbsp. Miso Paste - Gluten-Free
  • 14 oz. Ground Pork
  • ½ fl. oz. Toasted Sesame Oil
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Mixing Bowl
  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Preheat oven to 375 degrees and line a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Thinly slice green onions. Mince garlic. Stem cilantro. Slice red chili into thing rounds. Cut boy choy in half from leaves down to the root. Slice halves into 1" pieces, reserving some of the large delicate ends of the leaves.

  • Step 2 - Make the Miso Broth

    Make the Miso Broth

    Bring a medium pot with 5 cups of water to a boil. After water comes to a boil, reduce to a simmer and whisk in miso paste. Reduce heat to low and keep broth warm while you make the meatballs.

  • Step 3 - Create the Meatballs

    Create the Meatballs

    In a large mixing bowl, combine ground pork, garlic, half the green onions, and sesame oil. Season with a pinch of salt and pepper. Mix well with hands or spatula to incorporate.

  • Step 4 - Cook the Meatballs

    Cook the Meatballs

    Roll the meatballs into 6 (or 12, if you prefer smaller meatballs) equal portions. Place on a baking sheet and cook for 12-15 minutes, or until meatballs are golden brown and firm to the touch. Internal temperature should reach at least 160 degrees.

  • Step 5 - Finish the Soup

    Finish the Soup

    While the meatballs are in the oven, bring the miso broth back to a low simmer. Add the sliced red chili, remaining green onions, and baby bok choy. Simmer on low for 4-5 minutes, or until vegetables start to become fork-tender.

  • Step 6 - Plate the Dish

    Plate the Dish

    •Place 3 (or 6, if you made smaller) meatballs in a bowl. Pour miso broth over the meatballs, ensuring an even arrangement of red chili, baby bok choy, and green onions around the meatballs. Garnish with fresh cilantro leaves.