Northern Chinese-Style Chicken Meatball, Cabbage, and Egg Ribbon Soup

Name: Northern Chinese-Style Chicken Meatball, Cabbage, and Egg Ribbon Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 4
Cuisine: Chinese
Ingredients: 450 g ground chicken; 30 g scallions, very finely sliced (white and light green parts); 10 g fresh ginger, finely grated; 15 ml light soy sauce; 5 ml toasted sesame oil; 3 g kosher salt; 1 g ground white pepper (or black pepper); 1 large egg white (about 30 g); 15 g cornstarch; 30 ml cold water; 15 ml neutral oil (or a little sesame oil); 10 g ginger, thinly sliced; 2 scallions, cut into 5 cm lengths; 1.5 L chicken stock or water (stock for richer, water for cleaner); 450 g green cabbage, cut into 2.5 cm squares; 15 ml light soy sauce, plus more to taste; 5 ml Shaoxing wine (optional); 2 g kosher salt, to taste; 3 large eggs; 1 g kosher salt; 5 ml neutral oil; 5 ml toasted sesame oil; Black vinegar, to taste; Handful cilantro leaves or extra scallions

Judah Newman

This is a cozy countryside-style soup with springy chicken meatballs, sweet cabbage, and tender ribbons of scrambled egg stirred in at the end. The broth stays clean and light but deeply savory from ginger, scallion, and a gentle soy seasoning. It’s fast enough for a weeknight, but tastes like something that simmered all afternoon. Great with rice, or just with a splash of black vinegar at the table for that bright, comforting finish.

soup
chinese
weeknight
comfort food
one-pot

40 min total · 20 min prep · 20 min cook

Serves 4

300 kcal · 28g protein · 12g carbs · 15g fat total

Ingredients

Instructions

Make the meatball mixture

In a bowl, mix the ground chicken, scallions, grated ginger, soy sauce, sesame oil, salt, and white pepper until it looks slightly sticky.

Add the egg white, cornstarch, and cold water. Stir vigorously 30–45 seconds until the mixture tightens and clings to the spoon. > This “stir until sticky” step is what makes the meatballs bouncy instead of crumbly.

Chill the mixture 10 minutes while you start the soup (optional but helps shaping).

Start the broth

Set a pot over medium heat, add the oil, then add sliced ginger and scallion lengths. Cook 60–90 seconds until fragrant but not browned.

Add stock (or water). Bring to a lively simmer, then lower to a steady simmer.

Cook the meatballs

With wet hands (or two spoons), portion meatballs about 25–30 g each (roughly walnut-sized) and gently drop them into the simmering broth.

Keep the broth at a gentle simmer (small bubbles). Cook 6–8 minutes until the meatballs float and the centers reach 165°F, and the broth smells sweet and chickeny, not raw.

Add cabbage

Add the cabbage. Simmer 3–5 minutes until the cabbage turns glossy and tender-crisp (taste a piece; it should be sweet and not squeaky).

Season the soup with soy sauce, optional Shaoxing wine, and salt to taste.

Scramble, slice, and add the eggs (the aunt-style way)

Beat the eggs with the salt.

Heat a small nonstick skillet over medium heat, add 5 ml oil, then pour in the eggs. Gently push and fold until just set and still tender.

Slide the egg onto a board, cut into bite-size pieces (or thin strips), then stir them into the soup for 30–60 seconds to warm through.

Finish and serve

Turn off the heat. Add a small drizzle of sesame oil.

Serve hot. At the table, add black vinegar a few drops at a time until it tastes bright and “alive.”

Notes

Broth clarity: Keep the pot at a gentle simmer, not a hard boil, to avoid a cloudy, foamy broth. Meatball texture dial: For even springier meatballs, stir the mixture an extra 30 seconds and chill 20 minutes. If you want it closer to “country” flavor: add 2–3 dried shiitake mushrooms to simmer in the broth (remove stems, slice caps), or a small handful of soaked dried shrimp if you like that taste. Make-ahead: Shape meatballs and refrigerate (covered) up to 24 hours. Soup keeps 3 days; reheat at a gentle simmer so the eggs stay tender. Serving: Great with rice, or with a simple smashed cucumber salad on the side.