Description
This Vietnamese Meatball and Watercress Soup is a comforting and flavorful dish featuring tender pork meatballs infused with ginger and fish sauce, simmered in a fragrant chicken broth with garlic, onions, and fresh watercress. The soup is brightened with lime juice and garnished with scallion greens, making it a perfect balance of savory, fresh, and tangy flavors. Ideal for a wholesome family meal, this recipe takes about 1 hour and 30 minutes from start to finish and serves four.
Ingredients
Meatballs
- 1 pound ground pork
- 3 scallions, minced (white bottoms only)
- 1 large egg white
- 1 tablespoon fish sauce (preferably Red Boat)
- 2 teaspoons freshly grated ginger
- ¼ teaspoon kosher salt
- 1 teaspoon ground white pepper
Soup
- 2 tablespoons grapeseed oil or other neutral oil
- 1 ½ cups onion, coarsely chopped
- 4 medium garlic cloves, sliced
- 2 teaspoons freshly grated ginger
- 2 tablespoons lime juice
- 2 quarts good-quality canned chicken stock or homemade chicken stock
- 2 tablespoons fish sauce
- 1-2 bunches watercress (about 4 ounces, stems removed)
- 3 scallions, minced (greens only, for garnish)
Instructions
- Make the Meatballs: In a bowl, combine ground pork, minced scallion bottoms, egg white, 1 tablespoon fish sauce, 2 teaspoons grated ginger, kosher salt, and ground white pepper. Gently mix until just combined to avoid tough meatballs.
- Form the Meatballs: Line a small sheet pan or platter with parchment paper and lightly spray with pan spray. Divide the mixture into 16 equal portions and gently roll each between wet hands to form round meatballs. Place on the sheet tray and refrigerate for 30 minutes to firm up.
- Start the Soup Base: Heat grapeseed oil in a 3-4 quart pot over medium heat. Add coarsely chopped onions and sauté for about 2 minutes until slightly softened.
- Add Aromatics: Stir in sliced garlic and remaining 2 teaspoons of grated ginger. Sauté for an additional 2 minutes until fragrant.
- Build Flavor: Add lime juice to the pot and cook for 1 minute. Then pour in chicken stock and add remaining 2 tablespoons fish sauce. Bring the mixture to a gentle simmer.
- Simmer Soup: Allow soup to simmer gently for about 10 minutes, or until onions are tender and flavors meld.
- Cook the Meatballs: Remove chilled meatballs from the refrigerator. Carefully add them one at a time into the simmering soup. Increase heat slightly until the soup bubbles, then reduce heat back to a simmer. Cook meatballs for about 20 minutes until they are tender and cooked through.
- Finish the Soup: Stir in the watercress and remove the pot from heat. The residual heat will wilt the watercress just enough.
- Serve: Ladle soup into bowls and garnish each with the minced scallion greens. Serve immediately for best flavor and texture.
Notes
- Using fresh fish sauce such as Red Boat enhances the authentic Vietnamese flavor.
- Gently handling the meatballs prevents them from becoming dense and tough.
- Homemade chicken stock will provide a richer taste but canned stock works well for convenience.
- Watercress adds a peppery freshness; if unavailable, you can substitute with spinach or other leafy greens.
- Ensure not to overcook the watercress to maintain its bright color and slight crunch.
- The soup can be refrigerated for up to 2 days and reheated gently on the stove.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
