Slow Cooker Asian Wedding Soup

Step 1

For the meatballs: In a medium bowl, mix the pork, cilantro, soy sauce, egg, panko, sugar, salt, garlic and scallions together. Scoop the meatball mixture into 12 golf-sized balls and roll. Using a slow cooker with a searing function, heat the oil over medium heat and add the meatballs. Cook for 4 minutes, then flip and cook until golden brown on each side, another 4 minutes. Remove to a plate or sheet pan while you work on the soup base.

Step 2

For the soup: In the slow cooker, heat the oil on the saute function and sizzle the scallion whites and a pinch of salt and cook for a couple of minutes until softened, then add the ginger and garlic and cook until fragrant, another minute. Add the stock and meatballs, set to slow-cook and cook lidded, 2 hours on high.

Step 3

Open the slow cooker and set to saute. Once it’s boiling, add the ramen and cabbage and cook for another 2 to 3 minutes until the noodles and cabbage are soft. Taste and season with additional salt as needed. Add the scallion greens and serve with sambal oelek.