Zucchini Soup with Grounded Pork

Overhead view of a bowl of Cambodian zucchini soup with pork meatballs and cilantro. — A light, clear broth with tender pork meatballs and soft zucchini.

3.7 from 3 votes

Some evenings call for a pot of soup that doesn’t ask for much. This zucchini soup with ground pork is exactly that—a clear, gentle broth with tender pork meatballs and soft slices of zucchini. It’s the kind of dish that feels light but satisfying, especially when you want something simple to eat with rice. The meatballs are seasoned with fish sauce, a little sugar, and black pepper, which gives the broth a savory depth without making it heavy. If you enjoy ground pork in soup, you might also like this white yam with pork soup, which has a similar gentle flavor.

What You Need

The ingredient list is short and beginner-friendly. Ground pork is mixed with fish sauce, sugar, black pepper, and minced green onion, then shaped into small meatballs. Zucchini is peeled and sliced—no need to fuss over the shape. A handful of cilantro goes in at the end for freshness. Everything else is water and a little salt to balance the broth.

Equipment

Soup pot: To boil the water and cook the meatballs and zucchini.
Chef’s knife: To mince the green onion and chop the cilantro.
Cutting board: To prepare the green onion and cilantro.
Vegetable peeler: To peel the zucchini before slicing.
Measuring cups: To measure the water.
Measuring spoons: To measure the fish sauce, sugar, salt, and black pepper.
Mixing bowl: To mix the ground pork with the seasonings.
Cooking spoon: To stir the soup and drop the meatballs into the water.
Ladle: To transfer the finished soup into serving bowls.
Food thermometer (optional but recommended): To check that the pork meatballs reach a safe internal temperature of 160°F (71°C). The FDA provides clear guidance on safe cooking temperatures for ground pork.

How to Make Zucchini Soup with Grounded Pork

Step 1: Season the ground pork

In a small bowl, mix the ground pork with the fish sauce, sugar, black pepper, and minced green onion. Use your hands to combine everything evenly, then roll the mixture into small meatballs. Set them aside.

Step 2: Bring the water to a boil

Pour the water into a soup pot and bring it to a rolling boil over high heat.

Step 3: Cook the meatballs

Carefully drop the meatballs into the boiling water. Let them cook until they float and are cooked through. If you have a food thermometer, the center should reach 160°F (71°C). This is the same safety standard the FDA recommends for all ground pork.

Step 4: Add the zucchini

When the meatballs are cooked, add the peeled and sliced zucchini to the pot. Let the soup simmer until the zucchini is tender but not falling apart.

Step 5: Season the broth

Season with fish sauce, sugar, salt, and black pepper to taste. Stir gently and taste the broth. Adjust the seasoning if needed.

Step 6: Finish with cilantro

Turn off the heat and top the soup with chopped cilantro. Serve hot.

Cooking Tips

Keep the meatballs small so they cook quickly and stay tender.
Do not overcook the zucchini; it should be soft but still hold its shape.
Taste the broth before serving. Fish sauce brands vary in saltiness, so adjust gradually.
If you want a little more substance, you can serve this soup with steamed jasmine rice. Soup is a daily staple in Cambodian homes, and this guide to Cambodian soup family meals explains why.

How to Serve

Ladle the soup into bowls and serve it hot, with steamed rice on the side if you like. The broth is light and clean, so it pairs well with other dishes. For another ground pork soup with a slightly different character, you might also enjoy this grounded pork stuffed bitter melon soup. And if you like zucchini in other forms, our stir-fry zucchini with pork is a quick alternative.

Recipe Notes

The recipe uses ½ lb (225 g) of ground pork. If your pork is very lean, the meatballs may be a little firmer; that is normal.
Fish sauce is the main seasoning. If you are sensitive to salt, start with less and add more at the end.
Zucchini is a low-calorie summer squash. According to USDA food data, one cup of chopped raw zucchini contains about 20 calories, so it adds lightness to the soup.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes. You can shape the meatballs in advance and keep them covered in the refrigerator for up to one day. Cook the soup fresh for the best texture.

What can I use instead of fish sauce?

Fish sauce gives the broth its savory depth. If you cannot use it, you can season with salt, but the flavor will be different. The recipe has not been tested with a substitute.

Is this soup gluten-free?

The recipe uses fish sauce, and most fish sauce is gluten-free, but brands can vary. Check the label on your bottle if you need a confirmed gluten-free result.

Final Thoughts

Zucchini soup with ground pork is a quiet, everyday soup that still feels nourishing. The meatballs keep the broth savory, the zucchini keeps it light, and the cilantro brightens the last spoonful. It is a good recipe to keep nearby for evenings when you want something simple, warm, and easy to put together.