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napa cabbage and fish ball soup
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5 from 2 votes

Fish Ball and Cabbage Soup

A simple broth using frozen fish balls (yep, they're for more than just hot pot) and Napa cabbage. What you end up with is a big pot of comfort soup, the best for winter!
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Course: Side Dish
Cuisine: Chinese
Servings: 4 people
Calories: 165kcal
Cost: $0.70


  • 24 frozen or defrosted fish balls 6 per person
  • half head napa cabbage
  • 8 cups water or broth
  • 1/4 tsp black pepper adjust to your liking
  • 2 tbsp soy sauce
  • 1 tsp salt


  • Add fish balls and water to a large stockpot or wok and bring to a boil.
  • Roughly chop napa cabbage and add to pot, then turn heat down to a simmer.
  • Add black pepper, soy sauce, and salt, and stir.
  • Let simmer for 5–10 minutes, stirring occasionally, until cabbage is soft and the texture is to your liking.