Pork Meatball Broth

About

This Keto meatball soup is rich in healthy fats, Asian-inspired flavors and low carb veggies. Our low carb broth is prepared with ground pork, chicken stock, aromatic garlic, fresh ginger, scallions, and Bok choy. This makes a warming and nourishing low carb lunch option or light dinner.

Can I Use a Different Protein?

We have used ground pork for our Keto meatball soup. You can substitute this for an alternative ground meat if preferred, such as beef, turkey or chicken. If using turkey or chicken, opt for thigh meat for extra fats or flavor. Please be sure to adjust your macros to account for any changes made to the recipe.

What is Bok choy?

Bok Choy, also known as Pak Choi, is a type of Chinese cabbage. The cabbage has a mildly bitter taste and is a common ingredient found in Asian cuisine. It is a great low carb vegetable, perfect for stir fry’s and adding to Asian-inspired soups. If you would like an alternative to Bok Choy you may substitute with spinach or Swiss chard.

Ingredients

9 oz ground pork
2 ½ cup chicken broth, bouillon or consomme, homemade
2 large scallions
1 clove garlic
1 head bok choy
1 tablespoon extra virgin olive oil
1 teaspoon lime juice, fresh
½ slice – 1" diameter ginger
½ teaspoon garlic powder
½ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Add the ground pork to a mixing bowl. Add the garlic powder and a good pinch of salt and pepper. Mix together well with your hands. Divide the pork into 8 even-sized portions and roll each portion into a ball.
Heat the olive oil in a large saucepan/ Dutch oven over a medium/high heat. Add the meatballs to the pan. Cook the meatballs until browned all over. Remove from the pan with a slotted spoon and set to one side.
Thinly slice the garlic and ginger and roughly chop the scallions. Add to the pan used to cook the meatballs. Sweat for a few minutes until tender and fragrant.
Slice the stalks of Bok Choy, separating the stalks from the leaves. Set aside. Add the chicken stock to the pan along with the lime juice and bring up to a boil. You may use a vegetable stock if preferred.
Reduce the stock to a simmer and return the meatballs to the pan. Add the Bok Choy stalks. Simmer for five minutes. After five minutes, add the Bok Choy leaves. Simmer for a few minutes more until the leaves are wilted, and pork is entirely cooked through.