Meal Kit

Pork Meatball Soup

With Fragrant Miso Broth, Bok Choy, and Fresno Chilis

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 5 days

Contains: Sesame, Soy

Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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)

  • 14 oz. Ground Pork
  • 2 Heads of Baby Bok Choy
  • 5 oz. Cilantro Sprigs
  • Info
    5⅓ Tbsp. White Miso Paste
  • 3 Green Onions
  • 1 Red Fresno Chile
  • Info
    ½ fl. oz. Toasted Sesame Oil
  • 2 Garlic Cloves

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Mixing Bowl

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.

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