Photo of Asian spiced broth with pork balls  & cabbage by WW

Asian spiced broth with pork balls & cabbage

Points® value
Total Time
50 min
20 min
30 min
This tempting bowl of pork meatballs and vegetables in a fragrant broth is topped with a boiled egg.


Extra Lean Pork Mince (5% fat), raw

400 g


3 clove(s), finely chopped

Root Ginger

1½ inch slice(s)

Chilli flakes

1 pinch

Ground Cumin

¼ teaspoon(s), level

Olive Oil

1 teaspoon(s)

Egg, whole, raw

4 medium, raw

Calorie controlled cooking spray

4 spray(s)

Lemon grass stems

1 individual, outer layer removed and the rest chopped

Chilli, green or red

2 individual, deseeded and finely chopped, plus extra to garnish

Chicken stock cube(s)

1 cube(s), made with 1.2 litres hot water

Star Anise

1 individual


250 g, mixed mushrooms, thickly sliced


150 g, shredded

Broccoli, raw

150 g, cut into florets

Soy Sauce

2 tablespoon(s)

Thai Fish Sauce

1½ teaspoon(s)

Hot Pepper Sauce (Tabasco)

2 teaspoon(s)

Lime Juice, Fresh

2 tablespoon(s), juice of 1 lime

Spring Onions

3 medium, sliced


  1. Mix the pork mince with half the garlic and ginger, all of the peppercorns, chilli flakes and cumin. Form the mixture into 16 balls.
  2. Heat the oil in a large, deep nonstick frying pan and cook the balls, in batches, for 5-10 minutes until just golden. Using a slotted spoon, transfer the cooked meatballs to a plate lined with kitchen paper and set aside.
  3. Bring a pan of water to the boil over a medium-high heat, then reduce to a simmer, carefully add the eggs using a slotted spoon and cook for 8-10 minutes. Drain, fill the pan with cold water and set aside for a few minutes to allow the eggs to cool, then peel and cut in half.
  4. Mist the frying pan with cooking spray and set over a medium heat. Cook the remaining garlic and ginger, the lemongrass and chillies for 2 minutes. Stir in the stock and star anise, bring to the boil, then reduce to a simmer.
  5. Add the mushrooms, cabbage and broccoli, then return the meatballs to the pan. Cook for 5 minutes, then stir in the soy, fish and hot pepper sauces and the lime juice. Serve the soup topped with the eggs, spring onions and extra chilli flakes.