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–+ servings

Kimchi Soup with Pork Meatballs

This Kimchi Soup with Pork Meatballs is a bold, comforting dish that combines the savory, spiced kick of kimchi with tender, flavorful pork meatballs. It's the perfect bowl of warmth for chilly nights or when you're craving something soul-satisfying with a hint of spice and tang.
Print Recipe
Course: Dinner, lunch, Main Course
Cuisine: Asian, Korean
Keyword: Chicken Noodle Soup, Kimchi, Pork Meatballs
Servings: 4

Equipment

  • 1 Large Pot

Ingredients

Pork Meatballs

  • 1 lb Ground Pork
  • 1/4 Cup Green Onions chopped or sliced, green parts
  • 1 Tbsp Garlic minced
  • 1 Tbsp Ginger grated
  • 1 Tbsp Soy Sauce
  • 1 Egg
  • 1/4 Cup Panko

Kimchi Soup

  • 2 Tbsp Oil
  • 1 Cup Kimchi chopped
  • 1 Tbsp Garlic chopped
  • 1 Tbsp Ginger grated
  • 1 Cup Green Onions sliced, white & green parts
  • 1 Tbsp Gochujang
  • 4 Cups Chicken Broth
  • 1 Tbsp Soy Sauce

Garnishes

  • Sesame Oil preferably toasted sesame oil
  • Green Onions sliced, green parts only
  • Chili Crunch

Instructions

Make the Meatballs

  • Combine all of the ingredients for the meatballs and gently but thoroughly combine. Scoop 1 Tbsp portions and roll into meatballs.

Make the Soup

  • Heat your pot over medium - medium-low heat. Add 2 Tbsp oil and sauté the kimchi, green onions, garlic, ginger and gochujang for about 5 minutes.
  • Pour in the chicken broth and soy sauce. Bring to a simmer.
  • Add the meatballs and cook for about 15 minutes until cooked through.
  • Add the shiitake mushrooms, tofu and bok choy. Cook until tender. Add spinach at the very end if you're using that instead.
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