Low Carb Vietnamese Pork Meatball Napa Cabbage Soup
A warming Vietnamese-inspired soup featuring tender pork meatballs enhanced with shiitake mushrooms in a savory chicken broth base. Crisp napa cabbage and kelp noodles make this a satisfying low-carb alternative to traditional pho. The fish sauce and white pepper provide authentic Vietnamese flavors, while the kelp noodles cleverly replace rice noodles for carb-conscious diners. Perfect for cold weather comfort food or when craving Vietnamese flavors without the carbs.
Ingredients
Instructions
- 1
Add water to small saucepan with dried mushrooms, bring to boil and cook until softened
- 2
Drain mushrooms and rinse under cold water, remove stems and place 5 in food processor
- 3
Cut remaining mushrooms into quarters and set aside
- 4
Add quartered mushrooms to extra-large stockpot with chicken broth and water, bring to boil
- 5
Process shiitakes lightly in food processor, add ground pork, fish sauce, sea salt, and white pepper
- 6
Pulse mixture until well blended but slightly coarse, incorporating everything well
- 7
Chop kelp noodles into half-inch pieces and fold into meatball mixture
- 8
Form quenelles using two large spoons or cookie scoop and drop into boiling liquid
- 9
Cut napa cabbage into cubes by halving lengthwise, quartering, removing stem, and chopping
- 10
Add napa cabbage to soup and push down into broth with spoon
- 11
Add remaining kelp noodles to soup and cook for 1-2 minutes until tender
- 12
Ensure meatballs are cooked through before serving hot with fish sauce and Thai chilies
Tips
Use two large spoons to form uniform quenelles for evenly cooked meatballs that look professional.
Cut napa cabbage into consistent 1.5-inch pieces so it cooks evenly and maintains good texture.
Don't overprocess the meatball mixture - keeping it slightly coarse gives better texture than smooth paste.
Good to Know
Refrigerate up to 3 days in airtight container. Reheat gently on stovetop.
Meatballs can be formed and refrigerated up to 1 day ahead. Add to soup when ready to cook.
Serve immediately while hot with fish sauce and chopped Thai chilies on the side.
Common Mistakes
Don't overprocess meatball mixture to avoid dense, rubbery texture.
Use extra-large pot to avoid overflow when adding voluminous cabbage.
Don't skip rinsing cooked mushrooms to avoid burning hands when handling.
Substitutions
Gluten-Free Swaps
similar texture and carb count
General Alternatives
FAQ
Can I freeze the leftover soup?
Yes, freeze up to 3 months but kelp noodles may change texture slightly. Thaw overnight and reheat gently on stovetop.
What if I can't find kelp noodles?
Substitute shirataki noodles or omit entirely for a pure broth soup. Both maintain the low-carb profile of the dish.
How long should I cook the meatballs?
Meatballs are done when they float and feel firm, usually 8-10 minutes depending on size. Cut one open to check for doneness.