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Pork and Rice Meatball Soup


Easy to make Pork and Rice Meatball Soup recipe.

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Rate this recipe 4.6/5 (5 Votes)


  • 1/2 cup cooked white rice
  • 2 large eggs, beaten
  • 1 teaspoon dried oregano
  • 3 scallions, finely chopped
  • 3 cloves garlic, chopped
  • 1 1/2 teaspoons
  • ground cumin
  • kosher salt
  • black pepper
  • 1 pound ground pork
  • 2 tablespoons olive oil
  • 1 14.5ounce can diced tomatoes, drained
  • 6 cups low sodium chicken broth
  • 1 bunch spinach (about 4 cups)
  • fresh cilantro, for serving
  • grated Cheddar, for serving
  • sour cream, for serving


Servings 4
Adapted from


Step 1

Combine the rice, eggs, oregano, a third each of the scallions and garlic, 1/2 teaspoon of the cumin, and 1/2 teaspoon each salt and pepper in a bowl. Add the pork and gently mix with your hands until just combined. Form the mixture into 16 meatballs (about 11/2 tablespoons each). Broil, on the prepared baking sheet, until cooked through, 8 to 10 minutes.

Heat broiler, line a rimmed baking sheet with foil.

Meanwhile, heat the oil in a large pot over medium heat. Add the remaining scallions, garlic, and cumin and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the scallions are tender, 1 to 2 minutes. Add the tomatoes and cook, stirring occasionally, until starting to thicken, 4 to 6 minutes.

Add the broth and bring to a boil. Stir in the spinach and meatballs. Serve topped with the cilantro, Cheddar, and a dollop of sour cream.

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