Slow Cooker Asian-Inspired Wedding Soup
Skill Level: Simple
Makes: 4 to 6 portions
Nutritional Facts Per Serving
Serving Size: 1 of 6
Calories: 495
Total Fat: 31g
Saturated Fat: 10g
Carbohydrates: 29g
Dietary Fiber: 2g
Sugars: 3g
Protein: 26g
Cholesterol: 85mg
Sodium: 1307mg
Total Time: 2 hours 40 minutes
Hands-On Time: 40 minutes
This recipe is an Asian-inspired take on classic Italian wedding soup, featuring flavorful potsticker-style meatballs and ramen noodles for a comforting, family-friendly meal. It's especially popular with kids who love meatballs.
Level: Easy
Serves: 4 to 6 people
Nutrition Per Portion
Serving Size: 1 of 6
Calories: 495
Total Fat: 31g
Saturated Fat: 10g
Carbohydrates: 29g
Fiber: 2g
Sugar: 3g
Protein: 26g
Cholesterol: 85mg
Sodium: 1307mg
Total Preparation: 2 hr 40 min
Active Cooking: 40 min
Ingredients
For the Meatballs:
- 1 pound ground pork
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon soy sauce
- 1 large egg
- 1/2 cup panko breadcrumbs (about 30 grams)
- 1 teaspoon sugar
- 1/4 teaspoon kosher salt
- 2 garlic cloves, grated
- 2 scallions, thinly sliced
- 1 tablespoon vegetable oil
For the Soup:
- 2 tablespoons vegetable oil
- 6 scallions, thinly sliced (whites and greens separated)
- Kosher salt
- 1 tablespoon finely chopped fresh ginger
- 2 garlic cloves, minced
- 10 cups low-sodium chicken broth
- Two 3-ounce ramen noodle packages, broken up
- 1/2 napa cabbage, finely sliced
- Sambal oelek, for serving
Directions
Prepare the Meatballs: In a medium bowl, mix the ground pork, cilantro, soy sauce, egg, panko, sugar, salt, grated garlic, and sliced scallions. Form into 12 golf-ball-sized meatballs. If your slow cooker has a sear/saut function, heat 1 tablespoon vegetable oil in the base and brown the meatballs about 4 minutes per side until golden. Remove and set aside.
Begin the Soup: On the saut setting, heat the remaining oil in the slow cooker. Add the scallion whites and a pinch of salt, cooking until soft. Stir in the ginger and minced garlic and cook about 1 minute until fragrant. Pour in the chicken broth and return the browned meatballs to the pot. Cover and cook on the slow-cook setting for 2 hours on high.
Finish the Dish: Remove the lid and switch to saut mode to bring the broth to a boil. Stir in the broken ramen noodles and the napa cabbage and cook 23 minutes, until noodles and cabbage are tender. Adjust seasoning with salt if needed and stir in the scallion greens. Serve hot with sambal oelek on the side for added heat.
Tip: Swap in your favorite vegetables or use ground chicken or turkey for a lighter protein option; the meatballs adapt well to different variations.
