Thai Meatball Soup

What kind of soup do you like when you are sick? Standard chicken noodle, the stuff from the can, a hearty beef stew? I like a little spicy, a little sweet, a little sour, a.k.a. anything thai, or thai-inspired. I started with ground turkey, but pork or chicken would work too. Add lots of garlic, ginger, lime and fish sauce, and you've got a tangy answer to the common cold.

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Thai Meatball Soup

serves 4

Ingredients

  • 1 lb ground turkey
  • 1 egg, lightly beaten
  • 3 large cloves garlic, grated
  • 2 inches ginger, grated
  • 1 lime, zest and juice
  • 2 tablespoons panko bread crumbs
  • 1 1/2 tablespoons fish sauce, plus more
  • 1/2 teaspoon raw sugar, white sugar can be substituted
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground coriander
  • 1 tablespoon vegetable oil
  • 1 package rice noodles
  • 32 oz. organic chicken stock
  • 1 bundle mustard greens, washed and roughly chopped
  • cilantro and extra lime for garnish

Directions

Preheat vegetable oil in a wide soup pot over medium heat. In a medium sauce pot, begin heating water for your rice noodles (follow instructions on your package).

In a medium bowl, add ground turkey, egg, garlic, ginger, lime zest, panko bread crumbs, fish sauce, sugar, salt and coriander. Gently combine with your hands. Form small meatballs, about two teaspoons full of the mixture, and drop into the preheated pot. Cook meatballs until browned on all sides, approximately 10 minutes total. Add chicken stock, and bring to a gentle simmer.  Add mustard greens and simmer for 15-20 minutes until greens have wilted. Meanwhile, cook rice noodles and set aside. 

Check soup seasoning. If more salt is needed, add a few dashes of fish sauce. Add lime juice. To serve, add rice noodles to each bowl, ladle in soup, garnish with lime wedge and cilantro.

Mixing the meatballs

Mixing the meatballs