Chinese Lion’s head soup

These heavenly Chinese Lion’s Head Meatballs are extra soft and juicy and each meatball weighs over 5 oz (150g)! Braised with sweet cabbage in a deeply savory clear broth, I’ve simplified the traditional method so you can enjoy these delicious jumbo Chinese meatballs at home easy and fast!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

▢ 1 tbsp toasted sesame oil

Step 2

▢ 0.18 oz ginger, sliced, 4 thin slices

Step 3

▢ 2 bulb scallion, dice to 2-inch sections

Step 4

▢ 3.5 oz fresh shiitake, sliced

Step 5

▢ 2 lbs Napa cabbage, or savoy cabbage, diced. Separate stems and leafy parts

Step 6

▢ 1.5 cup chicken stock

Step 7

▢ 2 tbsp coconut aminos, or to taste

Step 8

▢ 6 oz. baby bok choy, quartered, optional

Step 9

In a large mixing bowl, combine ingredients from ground chicken to coconut aminos. Stir in one direction until well combined. The texture should feel soft, smooth, little sticky, and almost paste-ish.

Step 10

Add the olive oil. This will prevent the meat from sticking to your hands. Form 6 equal sized large meatballs at 5.3 oz. (150g) per meatball. Set them aside on a large plate.

Step 11

Preheat a large (12-inch/ 31 cm) non-stick or ceramic saute pan with avocado oil over medium-low heat until the pan feels warm. Carefully add the meatballs one-by-one to the pan and sear the meatballs for 4 minutes the first side and 4 minutes the flip side. The meatballs will be soft so flip them carefully. I use a spatula in one hand and chopsticks the other hand to help me flip them. Transfer out of the pan.

Step 12

In a separate pot, a 6-quart Dutch oven or casserole clay pot, preheat the pot with toasted sesame oil over medium-low heat until it feels warm. Add the ginger and scallions with a pinch of salt, saute until fragrant, about 1 minute.

Step 13

Transfer the meatballs to the pot and add the cabbage stems and shiitake on top. Add the stock and coconut aminos, cover and simmer over medium-heat for 15 minutes. Check periodically to make sure that the meatballs are submerged and in contact with the braising liquid.

Step 14

Add the cabbage leaves and bok choy, if using. Cover the pot and simmer for an additional 5 to 10 minutes.

Step 15

Taste and season the braise with more coconut aminos or salt to taste. Serve hot or warm.

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