A lower-calorie way to make Pork meatball soup
Pork meatball soup: springy lean meatballs in clear vegetable broth
Lean pork meatballs poach gently in a clear daikon, cabbage and shiitake broth, at about 330 kcal per serving.
For Pork meatball soup, control surface moisture, batch size and measured oil; verify a visible texture or temperature cue before moving on. Pork meatball soup should retain its familiar Singaporean texture, have a safely cooked centre and leave no watery or greasy pool on the plate.
What changes—and what stays
From fatty processed meatballs with salty stock and noodles are often 480–650 kcal to 330 calories
Make meatballs from lean fresh pork and oats, then poach without frying in an unsalted broth. Dried shiitake, ginger, white pepper, spring onion and a little light soy give a clean kopitiam-style broth.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Make meatballs from lean fresh pork and oats, then poach without frying in an unsalted broth | Dried shiitake, ginger, white pepper, spring onion and a little light soy give a clean kopitiam-style broth. |
How the flavor stays
Dried shiitake, ginger, white pepper, spring onion and a little light soy give a clean kopitiam-style broth.
A cost rule that survives inflation
Daikon, cabbage and oats make 1 kg pork sufficient for twenty-four meatballs.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 1 kglean minced pork
- 140 goats
- 2eggs
- 800 gdaikon
- 900 gnapa cabbage
- 250 gshiitake mushrooms
- 2.5 lunsalted broth
- 50 gginger, spring onion and light soy
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare and control moisture
Soak oats and shiitake separately, squeeze dry; keep pork and egg cold.
Look for: Oats are soft but not wet, mushrooms dry and pork chilled.
Step 2 · follow the visible cue
Build the flavour base
Mix pork just until tacky with oats, egg, ginger and pepper; shape 24 equal balls.
Look for: Balls are smooth and uniform without being densely compressed.
Step 3 · follow the visible cue
Cook with precise heat
Simmer daikon and shiitake first, then poach meatballs in barely moving broth.
Look for: Meatballs hold their shape and no grey scum remains on the broth.
Step 4 · follow the visible cue
Finish and verify texture
Add cabbage last, cook meatballs to 71 °C and finish with spring onion.
Look for: Broth is clear, cabbage bright and meatballs springy with a moist centre.
Calories at the same serving size
150 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Pork meatball soup within two hours, refrigerate airtight for up to three days and reheat only the portion needed.
Cool Pork meatball soup within two hours, refrigerate airtight for up to three days and reheat only the portion needed.
Frequently asked questions
Can Pork meatball soup be prepared ahead?
Yes. Cool wet and crisp components separately, then combine during gentle reheating or just before serving. Cool Pork meatball soup within two hours, refrigerate airtight for up to three days and reheat only the portion needed.
What does the calorie estimate for Pork meatball soup include?
One listed serving using only the measured ingredients; extra rice, noodles, bread, sauces and garnishes are excluded. Make meatballs from lean fresh pork and oats, then poach without frying in an unsalted broth.
- lean minced pork1 kg
- oats140 g
- eggs2
- daikon800 g
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
- Singapore Health Promotion Board — Energy and nutrient composition
- HealthHub Singapore — My Healthy Plate
Published and last reviewed: August 25, 2026
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