This soup is a perfect combination of healthy, hearty and homey - a clear, Thinner Dinner chicken broth, with juicy pork meatballs in a slurpy, soupy, noodle-y broth.

We start by making water chestnut-studded pork balls (like big dumplings without the heaviness of wrappers), flavoured with garlic, ginger and coriander, which we brown in the oven before simmering in a clear, free-range chicken stock and soy broth with shredded Chinese cabbage and bean thread vermicelli (the mane on the lions' heads, supposedly, if manes were green and the king of the beasts plump, round and porky). 

Minced pork, water chestnut, egg white, red onion, ginger, garlic, coriander, dry sherry, salt, cornflour (gluten free), bean thread vermicelli, Chinese cabbage, soy sauce (gluten free), chicken stock, sugar. 
CONTAINS:
Soy, Egg.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 SMALL
ENERGY3984.8kj
PROTEIN72g
FAT TOTAL36.1g
- SATURATED12.6g
CARBS76.8g
- SUGARS17.7g
SODIUM3540.4mg
Small:
serves 1 (hungry!) – 2 adults
If you'd like to up the vegetable quotient, add a big handful of baby spinach until wilted and sprinkle with finely julienned chilli, coriander leaves and spring onions. We like a squirt of sriracha at the table too - but we do for pretty much everything except cereal, to be honest.

Frozen product. Once defrosted, reheat and consume within 48 hours. 

Defrost fully before reheating.  Empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally, till piping hot.