Ginger-Garlic Pork Meatball & Napa Cabbage Soup over Smashed Dill Potatoes
A cozy, lighter comfort bowl: savory pork meatballs simmered in a ginger-garlic broth with napa cabbage and mushrooms, served over quick smashed herbed potatoes. It’s like weeknight hot-pot vibes—warming, fragrant, and super satisfying.
Back to full listIngredients
- Kroger® Ground Pork 12 oz (about 3/4 of the 16 oz pack) $4.29 sale (was $4.99)
- Organic Ginger Root 1 tbsp finely grated $3.99/lb
- Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, minced (plus 1 clove for potatoes optional) $1.99
- Organic Napa Cabbage 1/2 small head, sliced $3.49
- Simple Truth Organic® Whole Baby Bella Mushrooms (or sliced) 8 oz, sliced $3.99 (8 oz)
- Organic Yukon Gold potatoes (or petite seasoned potatoes) 12–14 oz potatoes, cut into chunks $3.99 (3 lb) or $4.99 (16 oz seasoned)
- Simple Truth Organic® Baby Dill 1–2 tbsp, chopped (for potatoes) $2.49
- Soy sauce 2 1/2 tbsp
- Rice vinegar (or apple cider vinegar) 1 tbsp
- Chicken broth (or water + bouillon) 3 cups
- Sesame oil (optional) 1 tsp
- Cornstarch (optional) 1 tsp (for slightly thicker broth)
Instructions
- Prep: Slice napa cabbage and mushrooms. Grate ginger; mince garlic. Cut potatoes into chunks.
- Start potatoes (stove): Boil potatoes in salted water until very tender, 12–15 minutes. Drain well.
- Mix meatballs: In a bowl, combine ground pork + half the ginger + half the garlic + 1 tbsp soy sauce + 1 tsp vinegar + pepper. Mix gently and form 10–12 small meatballs (they cook faster).
- Brown meatballs: In a pot or deep skillet on the stove over medium-high, add a small drizzle of oil. Brown meatballs 2–3 minutes, turning to color the sides (they don’t need to cook through yet).
- Build broth: Add remaining garlic and ginger; stir 30 seconds. Add broth, remaining soy sauce, and remaining vinegar. Bring to a gentle simmer.
- Simmer veg: Add mushrooms and napa cabbage. Simmer 6–8 minutes until meatballs are cooked through and cabbage is tender. Optional: whisk cornstarch with 1 tbsp cold water, stir in, and simmer 1 minute to lightly thicken. Finish with sesame oil if using.
- Smashed dill potatoes: Mash/smash potatoes with a splash of hot water or broth, salt, pepper, and chopped dill (and an extra minced garlic clove if you like it punchy).
- Serve: Spoon smashed dill potatoes into bowls and ladle meatballs, cabbage, mushrooms, and broth over top.
Health notes: ~650–800 calories/person. Healthiness: Medium—balanced (protein + veg + starch). Choose leaner shaping (don’t over-oil) and load up on cabbage to make it lighter.
Drink pairing: Japanese lager (Sapporo-style) or a dry Washington Riesling.