Harold Dieterle's Steamed Pork Meatball Soup Recipe

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What's the only thing better that a cookbook by an awesome chef? A notebook by an awesome chef like Harold Dieterle. The Top Chef season 1 winner and chef/owner of popular NYC restaurants Kin Shop, The Marrow and Perilla just launched Harold Dieterle's Kitchen Notebook, a collection of recipes influenced by Italian, Thai and German cuisine. We've never been more excited to see all three cultures in one delicious place.

There's a symbiotic relationship between the meatballs and broth in this recipe, each imbuing the other with its flavors. This is a useful soup when you're under the weather, because the spice and salty soy are very invigorating and soothing. The fried garlic is not made at home but rather a high-value garnish available for purchase.

Reprinted with permission from Harold Dieterle's Kitchen Notebook

Harold Dieterle's Steamed Pork Meatball Soup Recipe
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  • 3 tablespoons blended oil or neutral oil such as canola
  • 2 cloves garlic
  • 2 tablespoons fresh ginger
  • 1 pound ground pork (preferably pork shoulder)
  • 1/2 cup panko bread crumbs
  • 1 large egg
  • 1/4 cup Sriracha sauce
  • 1 tablespoon Thai basil (regular basil may be substituted)
  • kosher salt
  • freshly ground white pepper
  • 1 quart chicken stock
  • 1 tablespoon fish sauce
  • 1 tablespoon black sweet soy sauce
  • 2 baby bok choy
  • 1 tablespoon fried garlic
  1. Preheat the oven to 400°F.
  2. Line a baking sheet with parchment paper and set aside.
  3. Heat 2 tablespoons of the oil in a large, heavy sauté pan over medium heat.
  4. When the oil is shimmering, add the fresh garlic and 1 tablespoon of the ginger and cook until softened but not browned, about 2 minutes.
  5. Use a slotted spoon to transfer the garlic and ginger to a medium bowl, leaving the oil behind, and set aside to cool for 6 minutes.
  6. Add the pork, bread crumbs, egg, sriracha and basil to the bowl.
  7. Season with salt and pepper and mix by hand just until incorporated.
  8. Roll the meat mixture into 16 balls, each about the size of a golf ball, and place a few inches apart on the prepared baking sheet.
  9. Bake until the meatballs are cooked through (a paring knife inserted into the center of a meatball will be warm to the touch when removed; or test with a meat thermometer, stopping cooking after they register 145°F, being careful not to overcook them because they will be braised in the soup), about 15 minutes.
  10. Remove the sheet from the oven and set aside.
  11. Heat the remaining 1 tablespoon oil in a Dutch oven or large soup pot over medium heat.
  12. When the oil is shimmering, add the remaining 1 tablespoon ginger and cook until fragrant, about 1 minute.
  13. Pour in the stock and bring to a simmer, then stir in the fish sauce and soy sauce.
  14. Add the cooked meatballs to the pot.
  15. Simmer them in the liquid, adjusting the heat as necessary to prevent the liquid from boiling, about 20 minutes.
  16. Stir in the bok choy and cook until tender, about 2 minutes more.
  17. To serve, divide the soup, bok choy and meatballs equally among 4 bowls. Garnish with fried garlic and serve.
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