Hearty Tomato Meatball and Tofu Soup

If you’re ever in need of a dish that feels like a warm hug in a bowl, this is it. This beautifully rustic soup is a one-pot wonder, ready in about 20 minutes, making it an absolute lifesaver on busy weeknights. Its genius lies in its simplicity. While the flavor profile is complex—a vibrant, savory tomato broth that’s perfectly balanced with a tangy sweetness—the process is surprisingly straightforward. You’ll be creating tender, juicy, homemade meatballs and simmering them with silky tofu in a rich, ruby-red broth that looks as incredible as it tastes. Don’t let the idea of making meatballs from scratch intimidate you; it’s the easiest and most rewarding part of this recipe. This dish is pure comfort, proving that sophisticated flavors don’t always require hours in the kitchen.

Here is everything you’ll need to get started. Don’t worry if you can’t find an exact ingredient; this recipe is very forgiving and I’ve included some easy swaps you can find in any major supermarket.

For the Meatballs:

• Ground Pork: 300g (about 2/3 lb). Ground chicken or turkey are also fantastic alternatives. For a richer flavor, you can use a mix of pork and beef.
• Minced Ginger: 1 tablespoon. You can use ginger paste from a jar if you’re short on time.
• Sesame Oil: 1 teaspoon. This adds a wonderful nutty aroma.
• Salt: 1 teaspoon.
• Chicken Essence (or Bouillon Powder): 1/2 teaspoon. This is a flavor enhancer that adds savory depth (umami). If you prefer to avoid it, you can substitute it with a pinch of mushroom powder or simply rely on the salt and pepper for seasoning.
• Sweet Potato Starch: 2 tablespoons. This is the secret to tender, juicy meatballs that hold their shape. If you can’t find it in the international aisle, cornstarch is an excellent and readily available substitute.
• Water: 1 tablespoon.

For the Soup:

• Large Tomato: 1, ripe and juicy. A vine-ripened or beefsteak tomato works beautifully.
• Firm Tofu: 1 block (about 14 oz or 400g). Firm or medium-firm is best, as it will hold its shape while simmering. Avoid silken tofu, as it will fall apart.
• Olive Oil or other neutral oil: 1 tablespoon.
• Scallions (Green Onions): 2, finely chopped, plus extra for garnish. The original recipe uses the white part of a larger leek-like onion, but scallions provide a similar fresh, oniony flavor.
• Minced Ginger: 1 teaspoon.
• Water or Chicken/Vegetable Broth: 4 cups (about 1 liter). Using broth instead of water will create an even richer soup base.
• Salt: To taste (start with 1/2 teaspoon).
• Black Pepper: 1 teaspoon, or to taste.

Now for the fun part! Follow these simple steps, and you’ll have a stunning soup ready in no time.

1. First, let’s make the meatball mixture. In a medium bowl, combine the ground pork, 1 tablespoon of minced ginger, 1 teaspoon of salt, sesame oil, and chicken essence (if using). Mix everything together with a spoon or your hands until just combined.
2. Sprinkle the sweet potato starch (or cornstarch) over the meat, then add a small splash of water.
3. Continue to mix in one direction for about a minute until the mixture becomes slightly sticky and elastic. This helps create a tender texture. Set the bowl aside to let the flavors marinate while you prep the other ingredients.
4. Prepare your vegetables. Cut the block of tofu into large, 1-inch cubes. Dice the tomato into small pieces.
5. Place a medium-sized pot or Dutch oven over medium-high heat and add a splash of oil. Once hot, add the diced tomatoes and cook, stirring occasionally, until they break down and release their vibrant red juices, forming a thick, sauce-like consistency. This step is key to building the rich tomato flavor.
6. Add the chopped scallions and the remaining 1 teaspoon of minced ginger to the pot. Sauté for about 30 seconds until fragrant.
7. Pour in the water or broth and bring the soup to a rolling boil.
8. Now, it’s time to add the meatballs. You can use two spoons or slightly wet hands to form the pork mixture into small, walnut-sized balls. Drop them one by one directly into the boiling broth. They will sink at first and then float to the surface as they cook.
9. Once all the meatballs are in the pot and have floated to the top, gently slide in the tofu cubes. Reduce the heat to a gentle simmer and let everything cook together for about 5 minutes, allowing the tofu to absorb the flavors of the broth.
10. Season the soup with salt. It’s best to start with a smaller amount, taste, and add more if needed.
11. Finally, stir in the black pepper for a little kick.

The moment you ladle this soup into a bowl, you’ll be rewarded with a stunning aroma and a beautiful, rich color. Each spoonful is a perfect harmony of flavors and textures: the tangy, savory broth, the tender and juicy pork meatballs, and the soft, delicate tofu that melts in your mouth. It’s a complete, satisfying meal on its own, or you can serve it with a side of steamed rice. This recipe has become a staple in my home for its ease and incredible taste, and I’m so excited for you to try it. I promise it will become one of your go-to comfort meals! Let me know in the comments how it turned out for you or if you discovered any fun variations of your own.