Chinese Penicillin Soup is a warming, restorative broth loaded with ginger-infused chicken stock, tender pork meatballs, and creamy buttered pastina. Chef Aimee's take on this Asian fusion classic balances savory depth with buttery comfort in every bowl.
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To a large soup pot, add the roughly chopped yellow onion, fresh ginger, and smashed garlic.
Pour in the chicken stock, then add soy sauce, white pepper, turmeric, and MSG. Bring to a simmer and let it cook for 20-30 minutes while you prepare the other components.
In a mixing bowl, combine the ground pork, finely chopped green onions, cornstarch, soy sauce, ginger paste, garlic powder, white pepper, and optional sesame oil and sugar.
Mix until well combined, then roll the mixture into small, bite-sized meatballs.
Cook the pastina separately according to package directions. Drain well.
Immediately mix the hot, drained pastina with butter, egg yolk, and salt until it becomes glossy and creamy.
Strain the aromatics (onion, ginger, garlic) from the broth and discard them. Return the broth to a gentle simmer.
Add the meatballs to the simmering broth and cook for about 5-7 minutes, or until they are cooked through and float to the top.
Taste the broth and adjust seasonings to your liking.
To serve, add a generous scoop of the buttery pastina to each bowl. Ladle the hot broth and meatballs over the top.
Garnish with fresh, thinly sliced green onions and a drizzle of chili oil, if desired. Enjoy!
Store broth and meatballs together in an airtight container for up to 4 days in the fridge, or freeze up to 3 months. Store buttered pastina separately in the fridge for 2 days. Reheat broth gently on low heat; remake or warm fresh pastina before serving.
Yes. Form and refrigerate the meatballs up to 24 hours before cooking. Cook directly from cold, adding 1-2 minutes to the simmering time.
Omit it entirely—the umami from soy sauce and ginger provides sufficient depth. Alternatively, use a pinch of mushroom powder or nutritional yeast.
Freeze the broth and meatballs separately for up to 3 months. Store the buttered pastina in the fridge for 2 days. Reheat gently and add fresh pastina or store-bought egg noodles if needed.
Ensure the meat mixture is well combined and chilled before rolling. The cornstarch and egg yolk in the buttered pastina add binding; if meatballs still disintegrate, mix in 1 tsp more cornstarch to the pork mixture.
The egg yolk creates the glossy, creamy texture. Omit it and the pastina will be buttery but less silky; increase butter slightly for creaminess.
