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Chinese Meatball Soup Recipe

Louise | April 29
Chinese Meatball Soup Recipe

Here’s a really simple and quick meatball soup recipe – you can use whatever type of meat you have handy.

This is great as a simple appetizer.

Or, you can serve this soup along with some other Chinese dishes family style for an entire Chinese meal. Check out this post for some Chinese Family Style Dinner Menu ideas!

paleo chinese meatball soup recipe

paleo chinese meatball soup recipe

paleo chinese meatball soup recipe

Chinese Meatball Soup Recipe

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Cuisine: Chinese


  • 1/2 lb of ground meat of your choice (can also be a mix of different ones – I used 1/4 lb of pork with 1/4 lb of beef)
  • 1/4 cup parsley, chopped
  • 5 cloves of garlic, minced
  • 2 Tablespoons thyme, fresh (or 2 teaspoons dried thyme)
  • 1/21 Tablespoon of salt
  • 1 teaspoon black pepper
  • 1 egg, whisked
  • 1/4 cup cilantro, chopped
  • 1 teaspoon fresh ginger, grated
  • 1 quart (32 oz) chicken broth or bone broth


  1. Pour the broth into a large pot and set it on a low heat to start simmering. Add in the grated ginger.
  2. Meanwhile, in a bowl, mix together the ground meat, parsley, garlic, thyme, salt, pepper, and egg.
  3. Form approximately 20 meatballs (just a bit smaller than golfballs) with your hands and place into the large pot of broth.
  4. Boil for 10-15 minutes (you can cut one in half to check it’s done or use a meat thermometer).
  5. Add in the cilantro (and salt to taste).


  • Serving Size: small bowl with 5 meatballs


terry j - June 9

tried this immediately after you posted and absolutely LOVED it. so quick, easy and delicious
thank you

    Louise - June 9

    So glad you enjoyed it Terry!

Jamie - November 11

Looks yummy. Will definitely make this for lunch. If I make homemade chicken broth today, how long can I keep it in the fridge? I love your soup recipes. Gotta try them all.

    Louise Hendon - November 19

    I suggest freezing broth as it’s easy to defrost. In the fridge, I try not to go over 5 days just for freshness.

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