If you’re craving a warm and comforting bowl of Japanese goodness, look no further than our Japanese Meatball Soup! This recipe combines the delicate flavors of ground pork and beef meatballs in a savory broth, creating a protein-rich and satisfying meal. Whether you’re a fan of Japanese cuisine or just looking for a hearty yet light meal option, this soup is a must-try!
Table of Contents
Why I Love This Recipe
What makes this recipe truly special is its blend of Japanese flavors and the umami-packed meatball goodness, all delicately trapped under a layer of oil to retain its warmth! Crafted from a combination of ground pork and beef, these meatballs infuse the broth with a rich and savory taste, very similar in style to our Japanese Chicken Soup, Japanese Mushroom Soup, or Ozoni Soup!
The result is a bowl of soup that’s hearty enough to satisfy your cravings while remaining light on the palate, making it perfect for anyone looking to enjoy a taste of Japan in the comfort of their home. So, if you appreciate the deliciousness of Japanese cuisine and crave a comforting, protein-rich meal, this Japanese Meatball Soup should be on your list to make soon!
- Dashi – fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi.
- Green Onion – finely chopped green onion scallions.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Salt – sea salt preferred.
- Onion – yellow or brown onion.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Ground Pork – 20% fat or greater preferred.
- Ground Beef – 20% fat or greater preferred.
- Eggs – whole.
- Milk – diary milk or half n half only. Milk alternatives will result in a off put taste.
- Black Pepper – ground.
Step 1 Sauté chopped onions in a large frying pan coated with oil until browned, approximately 2-4 minutes.
Step 2 In a mixing bowl, combine the browned onions, ground beef, ground pork, milk, eggs, salt, and black pepper. Form meatballs from the mixture.
Step 3 In a pot, add Dashi and Japanese sake. Bring to a boil, then add in the meatballs. Cover and cook on medium-low heat for 10-12 minutes.
Step 4 Add salt and soy sauce into the broth.
Step 5 Top the soup with green onions, mix well, and serve.
For a hearty and satisfying meal, Japanese Beef Fried Rice is an excellent choice. Its combination of tender beef, vegetables, and seasoned rice perfectly complements the flavors of the soup. Additionally, a veggie side dish like Stir Fry Bean Sprouts or Japanese Cucumber Salad adds a refreshing and crunchy contrast to the savory soup.
Frequently Asked Questions
Can I prepare the meatballs in advance and freeze them?
Yes, you can make the meatballs ahead of time and freeze them. Just ensure they are fully cooked before freezing.
Is it necessary to add both ground pork and beef, or can I use just one type of meat?
Yes, you can use just one type of meat for the meatballs, but it will alter the flavor and oil content. Using all pork will make the soup richer, while all beef will make it leaner.
Can I make the dashi broth from scratch?
Yes, you can make dashi from scratch using kombu and bonito flakes. However, using instant dashi is the quicker and easier option.
To store leftovers, ensure it’s placed in an airtight container and refrigerated. The soup will remain fresh for a period of 10 to 14 days when stored this way. When you’re ready to relish it again, reheating can be conveniently done using either a microwave or stovetop.
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Watch How To Make It
Japanese Meatball Soup
- Gather all the ingredients.
- Make 6 cups of Dashi and leave on simmer.
- In the meantime, chop onions.
- In a frying pan, add oil and cook onions on medium heat until translucent. Should be around 2-4 minutes. Set aside once cooked.
- Chop green onions into thin slices and set aside.
- In a large mixing bowl, add and combine ground beef, ground pork, milk, eggs, 1/2 tbsp salt, 1/2 tsp black pepper and grilled onions.
- Take a small amount of the meatball mix and throw from one hand to another while gently cupping the meatball with the palm of hands to form shape. Meatballs should be a little bigger than a golf ball and you should end up with 12-16 meatballs. Note - these meatballs are very fragile, so handle with care.
- Bring Dashi to soft boil then add Japanese sake and meatballs. Lower heat to medium low, cover 7/8 ways and cook for 10-12 minutes.
- Once meatballs are cooked, add 1 tsp salt and 2 tbsp soy sauce. Taste and adjust tastes with salt only. Transfer meatballs & soup to serving bowl and top with chopped green onions. Note - when serving, make sure you mix the soup around to mix in the oils from up on top as the soup will be very hot!