Vietnamese Meatball Cabbage Soup

I can’t stress enough now easy and delicious this one pot wonder was! The broth was very refreshing with the added lemongrass and ginger, it was absolutely deeeeelisssssh! My little one was singing her “I’ve got yummy in my tummy” song while eating it. It was inspired by the Chinese Lion’s Head Meatball. But I added my little twist to it by preparing the meatball the Vietnamese way. The cabbage was nicely braised in the broth which made the broth sweet on top of all that yummy spices. It goes well on top of noodles or with a bowl of white rice.

Ingredients (Serves 3)

Meatballs

• 250g minced pork
• 1 small carrot, finely shredded (about 1/4 cup)
• 2 tbsp chinese parsley/cilantro, finely chopped
• 2 cloves garlic, minced
• 2 stalks lemongrass, finely minced (use the soft white ends only)
• 1 tbsp grated ginger
• 1 tbsp fish sauce
• dash of white pepper
• 1 tsp corn flour

• 6 large leaves of napa cabbage, slice to 1.5 inch pieces
• 4 cups chicken stock
• 5 slices of ginger
• 2 stalks of lemongrass, bruised
• 1 yellow onion, halved
• 1 carrot, cut into 1 inch pieces
• Chopped parsley/cilantro for garnish

Garnish with chopped parsley and serve!
Bon appetit!!