A bowl of warmth that tastes like your favorite Vietnamese restaurant — but lighter, cleaner, and ready in under 30 minutes.
There’s something about a steaming bowl of broth with little meatballs floating in it that just feels like a hug. This keto lemongrass pork meatball soup is one of those recipes I come back to over and over — when I want something nourishing, when I’m feeling under the weather, when I just need real food in 30 minutes flat.
The flavor is built on the things I love most about Vietnamese and Thai cooking: lemongrass, ginger, garlic, fish sauce, sesame. Each one earns its place. Together they turn a simple bowl of bone broth and pork meatballs into something layered and bright — the kind of dish you’d happily order out, except you made it yourself and you know exactly what’s in it.
At 2.3g net carbs and 29g of protein per serving, this soup is keto, gluten-free (with tamari), and the kind of meal that genuinely makes you feel good after eating it.
Why You’ll Love This Recipe
- Ready in under 30 minutes. From cutting board to bowl — perfect for weeknights.
- Only 2.3g net carbs per serving. Truly low-carb without sacrificing flavor.
- Restaurant-quality at home. That bright, layered Asian flavor most keto recipes never quite nail.
- Meal-prep gold. The meatballs and broth can be prepped separately and assembled fresh.
- Built on real ingredients. Bone broth, fresh aromatics, no shortcuts, no weird thickeners.
Ingredients You’ll Need
For the broth:
- 2 cartons Roli Roti Butcher’s Bone Broth (Ginger Turmeric) — the foundation. The ginger-turmeric variety adds depth and warmth without any extra work. Plain bone broth works, just add a little fresh ginger and turmeric.
- 2-inch piece of lemongrass, bruised — bruising releases the aromatic oils. Whack it a few times with the back of a knife.
- 12g baby bok choy — added at the end so it stays bright and tender-crisp.
For the meatballs:
- 1 lb ground pork — fattier pork (around 80/20) gives the juiciest meatballs.
- 12g garlic, minced — fresh, not jarred.
- 11g ginger, minced — peel with a spoon, mince fine.
- 3g lemongrass, minced — use only the tender pale inner core. Discard the woody outer layers.
- 1 tbsp low-sodium tamari — gluten-free soy sauce alternative.
- 1 tbsp toasted sesame oil — toasted, not regular. Huge flavor difference.
- 1 tbsp unflavored rice vinegar — adds brightness and helps tenderize the meat.
- 1 tbsp fish sauce — non-negotiable. This is the umami backbone.
- 1 tbsp high-heat oil — for browning. Avocado or refined coconut work great.
- Salt and pepper to taste
How to Make Keto Lemongrass Pork Meatball Soup
Step 1: Mix the Meatballs
In a large bowl, combine the ground pork, minced garlic, minced ginger, minced lemongrass, tamari, sesame oil, rice vinegar, and fish sauce. Season with salt and pepper. Mix gently with your hands until just combined — don’t overwork it or the meatballs get tough.
Step 2: Form the Meatballs
Roll the mixture into half-ounce balls. You should get about 32 meatballs. They’re meant to be small — soup meatballs that you can pick up with a spoon in one bite.
Step 3: Brown the Meatballs
Heat the high-heat oil in a preheated pan over medium-high heat. Add the meatballs in batches (don’t crowd the pan) and brown on all sides. They don’t need to be cooked through at this stage — you just want a good sear. The broth will finish them off.
Step 4: Build the Broth
While the meatballs brown, pour the bone broth into a pot. Add the bruised lemongrass piece and bring to a simmer.
Step 5: Combine and Simmer
Transfer the browned meatballs to the simmering broth. Let them gently simmer for 5-7 minutes until cooked through. The broth picks up the flavor from the meatballs as they finish cooking — that’s where the magic happens.
Step 6: Add the Bok Choy and Serve
Just before serving, add the baby bok choy to the broth. Once it wilts (about 60 seconds), it’s ready. Ladle into bowls, sprinkle with toasted sesame seeds if you like, and serve immediately.
Expert Tips for the Best Results
- Don’t skip the browning step. Brown meatballs = deep flavor. Skipping straight to the broth gives you pale, flat meatballs.
- Use only the tender inner core of lemongrass for the meatballs. The outer layers are tough and woody — save those for the bruised piece in the broth.
- Bruise, don’t chop, the broth lemongrass. Whacking it with the back of a knife releases the oils without leaving stringy bits in your soup.
- Don’t overmix the meat. Gentle hands = tender meatballs. Stir until just combined.
- Taste the broth before serving. Depending on the bone broth brand, you might want a splash more fish sauce or tamari to round it out.
Variations & Substitutions
- Swap the pork for ground chicken or turkey. Ground beef works too but changes the flavor profile.
- No fish sauce? Use coconut aminos plus a pinch of extra salt. The flavor won’t be identical but it’s still delicious.
- Make it spicy by adding a sliced red chili or a spoonful of chili oil to your bowl.
- Add more vegetables — sliced mushrooms, spinach, or shredded cabbage all work beautifully.
- Tamari vs. soy sauce — regular soy sauce works if you don’t need it gluten-free.
Storage & Meal Prep
Use your nose on this one — keep it until it either smells off or you don’t want to look at it anymore. That said, this soup is one of the better meal-prep options because each component holds up so well.
To meal prep: Brown the meatballs ahead of time and store separately from the broth. Keep the bok choy fresh and add it the day you eat. When ready to serve, reheat the broth, drop in the meatballs, and finish with the bok choy.
Freezer-friendly: The browned meatballs freeze beautifully for up to 3 months. The broth also freezes well. Bok choy doesn’t freeze — always add fresh.
Nutrition Information (Per Serving)
Makes 5 servings.
- Calories: 333
- Fat: 22.7g
- Carbs: 2.7g
- Fiber: 0.4g
- Net carbs: 2.3g
- Protein: 29.4g
Frequently Asked Questions
Can I make the meatballs ahead of time? Absolutely. Form and brown them up to 2 days in advance, then store in the fridge until ready to drop into hot broth. They also freeze well — flash-freeze on a sheet pan, then transfer to a bag for up to 3 months.
What can I use instead of lemongrass? Fresh lemongrass really is the star here. If you can’t find it, lemongrass paste from a tube works in a pinch (start with about 1 teaspoon for the meatballs). Lemon zest is a distant third option but won’t give you the same floral, citrusy backbone.
Is this soup spicy? Not at all as written. The flavors are warming, not hot. If you want heat, add fresh chilies, chili oil, or a pinch of red pepper flakes when serving.
Can I use store-bought meatballs? You can, but you’ll lose what makes this dish special. The aromatics inside the meatballs are the whole point. If you’re truly short on time, mix the seasonings into store-bought ground pork meatballs as a hack.
What pairs well with this soup? For a light meal, the soup is enough on its own. To make it heartier, serve with cauliflower rice on the side or stir in some shirataki noodles for a low-carb pho-style bowl.
If you make this one, tag @ketowilder on Instagram — I love seeing your bowls.
