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Pork and Prawn Meatball with Corn and Spinach Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Freestyle


Savory pork & prawn meatballs meet crunchy corn & fresh spinach in this hearty Filipino-inspired soup. A flavour fusion feast in every bowl!



Units Scale

Pork and Prawn Meatballs

  • 250 g raw prawns, peeled, deveined, and finely chopped
  • 750 g minced pork (30% fat content)
  • 2 tbsp finely chopped chives
  • 1 tbsp minced ginger
  • 1 tbsp cornstarch
  • oil, for frying


  • 4 corn cobs
  • 100 g baby spinach
  • 1 litre chicken stock
  • 2 cups water
  • 1 small white onion, finely chopped
  • 4 cloves garlic, minced
  • fish sauce, to taste
  • freshly ground black pepper
  • oil


  1. In a bowl, combine all pork and prawn ball ingredients except the oil. Mix well until everything is evenly distributed. Then, shape the mixture into golf-ball-sized meatballs.
  2. Heat oil in a frying pan and gently fry the meatballs until they’re lightly browned on all sides. Set them aside on a plate and drain any excess oil.
  3. In another pot, heat some oil and sauté the onion and garlic until fragrant. Pour in the chicken stock and water, along with the corn cobs. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, skimming off any scum that rises to the surface.
  4. Remove the corn cobs, then slice the kernels off with a knife. Add the meatballs and corn kernels back to the pot. Bring to a boil again, then simmer for another 20 minutes
  5. Add the baby spinach then continue to simmer until the spinach is wilted.
  6. Season the soup with fish sauce and freshly ground black pepper to taste. Adjust seasonings as needed.
  7. Serve the hot soup immediately