Vegetables and Pork Meatball Soup

5.0 from 2 votes

There’s something so comforting about a warm bowl of soup, especially when it’s made with love at home. This Vegetables and Pork Meatball Soup is one of those dishes that always reminds me of home. The combination of tender pork meatballs, fresh vegetables like green papaya, carrot, potato, and a simple, flavorful broth makes it a perfect meal for any day.

I remember the first time I made this soup for my little nephew. The kitchen smelled like a mix of sweet onions, fresh vegetables, and savory pork—it was impossible not to smile. In Cambodia, soups like this aren’t just food; they’re a way to bring family together.

What I love most about this soup is its simplicity. You don’t need fancy ingredients or complicated techniques. A few fresh vegetables, some ground pork, and a handful of seasonings are all it takes to create something that feels homemade and comforting.

Whether you serve it with steamed rice or a warm slice of crusty bread, this soup always hits the spot. It’s light, healthy, and full of flavor—a true Khmer classic.

Why You’ll Love This Soup

There are many reasons why this soup has become a favorite in my home. First, it’s incredibly versatile. You can adjust the vegetables based on what’s in season or what you have in your fridge.

Second, it’s a dish that feels both hearty and light. The broth is clear but rich, flavored with simple seasonings and the natural sweetness from the vegetables. The pork meatballs are tender and juicy, adding a satisfying texture to each spoonful.

Finally, it’s perfect for sharing. This soup is not just food; it’s a way to gather loved ones around the table, especially on a quiet evening. The aroma alone invites everyone to the kitchen, eager to taste the warmth waiting for them.

My Personal Experience

Growing up, my mother used to make a similar soup, though she often used different vegetables depending on the season. She believed that soup should nourish the body and soul, and this recipe is a reflection of that philosophy.

I remember sitting on the wooden floor in our small kitchen, watching her roll little pork meatballs with her hands. The smell of simmering vegetables filled the room, and I could hardly wait to dip a piece of bread into the warm broth. Making this soup now always brings back those memories.

Over the years, I’ve adapted the recipe slightly to suit my family’s taste. Sometimes I add a little more green papaya for sweetness, or a touch more black pepper to give it a gentle kick. But no matter the variation, the feeling it brings—the warmth, the comfort—is always the same.

Easy-to-Find Ingredients

One of the things I appreciate most about this recipe is that you don’t need anything exotic. Ground pork is widely available at local markets or grocery stores, and the vegetables—carrot, potato, celery, and green papaya—are easy to find fresh almost anywhere.

Even the seasonings are simple: fish sauce, black pepper, a pinch of sugar, and a bouillon cube. If you’ve ever shopped for Cambodian ingredients, you’ll likely already have these in your pantry.

For beginners, this is a great recipe because you don’t need to hunt down unusual spices or specialty ingredients. Everything is straightforward, which makes cooking less intimidating and more enjoyable.

Ingredients List

1/2 lb (255 grams) ground pork
1 tablespoon fish sauce
1/2 tablespoon sugar
1/4 teaspoon black pepper
1/2 yellow onion, minced
5 cups water
1 carrot, cut into chunks
2 white potatoes, peeled and cut into chunks
1/2 medium green papaya, peeled, seeded, and cut into chunks
1 stalk celery, chopped
1 cube Maggi chicken bouillon
1/4 teaspoon salt
2 stalks green onion, chopped

Why These Ingredients Are Used

Ground pork – forms the tender, flavorful meatballs
Fish sauce – adds savory umami depth
Sugar – balances the saltiness and enhances sweetness from vegetables
Black pepper – gives a gentle, warm spice
Yellow onion – adds natural sweetness and aroma
Carrot, potato, green papaya, celery – provide texture, nutrients, and natural sweetness
Chicken bouillon – boosts the broth’s flavor
Salt – enhances all the other flavors
Green onion – for freshness and a final pop of color

Cooking Equipment Needed

Large soup pot – for boiling the broth and cooking everything together
Mixing bowl – to prepare the pork meatballs
Knife and cutting board – for chopping vegetables and onion
Measuring spoons – to keep seasoning accurate
Ladle – for serving soup

Cooking Instructions

Start by making your pork meatballs. In a small bowl, mix the ground pork with fish sauce, sugar, black pepper, and minced onion. Use your hands to combine everything gently, then roll the mixture into small, bite-sized balls.

Next, bring 5 cups of water to a boil in a large soup pot. Once bubbling, carefully add the meatballs. They’ll cook quickly and release a bit of flavor into the water, creating a light, savory broth.

Add the vegetables—carrot, potato, green papaya, and celery—along with the Maggi chicken bouillon cube. Simmer everything together until the vegetables are tender and the meatballs are fully cooked.

Taste the broth and season with a little more fish sauce, sugar, salt, and black pepper if needed. Finally, sprinkle chopped green onions on top before serving.

This soup is best enjoyed hot, with either steamed rice or a warm, crusty bread. The broth is clear but full of flavor, the meatballs are tender, and the vegetables are soft but still hold their shape—a simple but perfect balance.

Step-by-Step Directions

In a bowl, mix ground pork with fish sauce, sugar, black pepper, and minced onion.
Roll the mixture into small meatballs and set aside.
Boil 5 cups of water in a large soup pot.
Add meatballs to the boiling water.
Add carrot, potato, green papaya, celery, and chicken bouillon cube.
Simmer until vegetables are tender and meatballs are cooked.
Season with fish sauce, sugar, salt, and black pepper.
Garnish with chopped green onions.
Serve hot with rice or bread.

Tips for Best Flavor

Use fresh vegetables for a naturally sweet and crisp taste.
Don’t overmix the pork when making meatballs; it keeps them tender.
Taste the broth at the end to adjust seasoning.
Simmer gently; a rolling boil can break the meatballs apart.

Variations and Adaptations

Swap green papaya for zucchini or pumpkin if preferred.
Use chicken instead of pork for a lighter version.
Add a few mushrooms for an earthy flavor.
Make mini meatballs for a kid-friendly version.

Serving Suggestions

Serve with steamed jasmine rice for a traditional Khmer meal.
Pair with crusty bread for dipping into the broth.
Add a squeeze of lime for a fresh, tangy twist.

Storing Leftovers

Store in an airtight container in the fridge for up to 2 days.
Reheat gently on the stove; avoid boiling to keep meatballs tender.
Soup can be frozen in portions for up to one month.

Final Thoughts

Making Vegetables and Pork Meatball Soup is more than just cooking—it’s creating warmth and connection. Every spoonful reminds me of home and the simple joys of sharing food with family.

If you want to explore more Khmer comfort foods, check out my Pumpkin and Pork Meat Balls Soup for equally cozy meals. For a little inspiration from outside Cambodia, this vegetable soups can give you tips on enhancing flavors naturally.

Cooking this soup is gentle, comforting, and forgiving for beginners. It’s one of those dishes you can tweak and adjust, and it will still feel like home. I hope you enjoy it as much as my family and I do.

Frequently Asked Questions (FAQs)

Q: Can I make this soup vegetarian?

A: Yes! Replace pork meatballs with tofu or vegetable balls, and use vegetable bouillon instead of chicken bouillon.

Q: How long does it take to cook the soup?

A: About 30–35 minutes from start to finish.

Q: Can I prepare the meatballs ahead of time?

A: Absolutely. Make the meatballs in advance and store in the fridge until ready to cook.

Q: Which vegetables can I substitute?

A: Zucchini, pumpkin, or cabbage work well if you don’t have green papaya.

Q: Can I freeze the soup?

A: Yes, store in an airtight container for up to one month.

Vegetables & Pork Meatball Soup

Recipe by Cambodia Recipe

5.0 from 2 votes

Course: SoupCuisine: CambodianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

220

kcal

Total time

minutes

A simple, comforting Khmer soup with tender pork meatballs, fresh vegetables like green papaya, carrot, potato, and celery, perfect for a cozy meal with rice or bread.

Ingredients

Metric US

1/2 lb 1/2 (255 gram) of grounded pork
1 tablespoon 1 fish sauce
1/2 tablespoon 1/2 sugar
1/4 teaspoon 1/4 black pepper
1/2 1/2 yellow onion, minced
5 cups 5 water
1 1 carrot, cut chunks
2 2 white potato, peeled and cut chunks
1/2 medium 1/2 size green papaya, peeled, seeded and cut chunks
1 1 stalk celery, chopped
1 cube 1 Maggi chicken bouillon
1/4 teaspoon 1/4 salt
2 2 stalks green onion, chopped

Directions

In a small bowl, mix grounded pork with fish sauce, sugar , black pepper and yellow onion, make small meatballs, when done set a side.
Put water in a large soup pot, cook till water bubbling.
Add meatballs, carrot, potato, green papaya, celery and chicken bouillon to boiling water, cook till vegetables tender.
Seasoning with fish sauce, sugar, salt and black pepper.
Top with green onion.
Serve hot with rice or hot crusty Italian or French bread.