Thai Meatball Soup combines tender meatballs, pasta, and spinach - with a delicious Thai-inspired broth. A simple meal that comes together in under an hour and makes great meal-prep too!
Course Soup
Cuisine Thai
Keyword Thai Meatball Soup
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 6servings
Calories 590kcal
Author Sue Ringsdorf
Ingredients
For the meatballs:
3/4poundground turkey
3/4poundlean ground beef
4-5clovesgarlic- finely minced
3Tablespoonsfresh ginger- minced
1teaspoononion powder
1teaspoonred pepper flakes
kosher salt and freshly ground black pepper- to taste
For the soup:
2Tablespoonsolive oil
4oz.Thai red curry paste
4cupslower-sodium chicken broth
30oz.low-fat coconut milk
1/4cupfish sauce
1Tablespoonlime zest
2Tablespoonsbrown sugar- or honey
1teaspoonred pepper flakes
kosher salt and freshly ground black pepper- to taste
12oz.pasta- cooked
4cupsbaby spinach
fresh lime juice, fresh basil or cilantro, and extra black pepper- to serve
sautéed sliced mushrooms- optional
more broth as needed for leftovers
Instructions
For the meatballs:
Combine the meatball ingredients in a mixing bowl - the ground turkey, minced garlic and ginger, and the seasonings (onion powder, red pepper flakes, kosher salt, and freshly ground black pepper). Combine with your hands (without over-mixing).
Roll into small one-inch balls. You should get about 27-28 meatballs.
For the soup:
Cook pasta according to packaged directions, using plenty of salt for flavor. Strain and set aside.
Meanwhile, in a medium stock pot over medium-high heat, add olive oil and then the meatballs. Brown on all sides and then remove from the pot.
Add another tablespoon of oil to the pot and add the Thai red curry paste. Stir for a minute or so, and then add the chicken broth, coconut milk, fresh lime zest, brown sugar, fish sauce, and seasonings (red pepper flakes, salt, and pepper).
Let the soup come to a boil and then reduce heat to a summer. Add meatballs back to the pot and continue to cook until they are cooked through completely.
Then add the cooked pasta and spinach. Simmer for another minute or so to wilt the spinach.
Serve soup with some fresh lime juice, fresh basil or cilantro, and extra red pepper flakes/black pepper. We also like to add sautéed mushrooms to the top.
Notes
Expert Tips:
Use fresh garlic and fresh ginger. I don't recommend substitution powdered versions. FRESH is best!
Brown the meatballs. Don't skip this step. Browning the meatballs in advance adds flavor plus it helps to hold them together in the soup.
Use a short pasta. The first time I made this soup, I used spaghetti noodles which makes eating this difficult! I recommend using a shorter pasta for less mess.