Thai Meatball Soup

5 from 1 vote

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 30

Cook Time 30

Total Time 1

Servings servings

Calories 621kcal

Author Sue Ringsdorf

Ingredients

For the meatballs:

1 pound ground turkey
1 pound lean ground beef
4-5 cloves garlic - finely minced
3 Tablespoons fresh ginger - minced
1 teaspoon onion powder
1 teaspoon red pepper flakes
kosher salt and freshly ground black pepper - to taste
water to moisten

For the soup:

1 Tablespoons olive oil
1 medium red bell pepper - sliced thin
1 medium yellow bell pepper - sliced thin
kosher salt and freshly ground black pepper - to taste
4 oz. Thai green curry paste
3-4 cups lower-sodium chicken broth
30 oz. unsweetened coconut milk (full-fat) - we use Thai Kitchen
1/4 cup fish sauce
2 Tablespoons brown sugar - or honey
12 oz. rotini noodles - cooked
fresh lime juice, fresh basil or cilantro, and extra black pepper - to serve

Instructions

Make the meatballs. In a mixing bowl, combine the ingredients - the ground turkey, ground beef, minced garlic and ginger, and seasonings (onion powder, red pepper flakes, salt, and pepper). Mix with your hands to combine. Add enough water (at least 1/4 cup) to moisten and form 36 mini meatballs.
1 pound ground turkey, 1 pound lean ground beef, 4-5 cloves garlic, 3 Tablespoons fresh ginger, 1 teaspoon onion powder, 1 teaspoon red pepper flakes, kosher salt and freshly ground black pepper, water to moisten
Sauté veggies. Heat a stockpot over medium-high heat. Add olive oil and then the sliced bell peppers and cook until slightly softened, about 4-5 minutes.
1 Tablespoons olive oil, 1 medium red bell pepper, 1 medium yellow bell pepper
Add remaining soup ingredients. Add the Thai curry paste, chicken broth, coconut milk, fish sauce, brown sugar, and salt and pepper. Bring to a boil.
4 oz. Thai green curry paste, 3-4 cups lower-sodium chicken broth, 30 oz. unsweetened coconut milk (full-fat), 1/4 cup fish sauce, 2 Tablespoons brown sugar, kosher salt and freshly ground black pepper
Add meatballs to soup. Add the meatballs to the pot, reduce heat to a simmer, and cook until cooked completely through. This should only take 5-7 minutes since the meatballs are small. (Don't overcook!)
Cook pasta. Meanwhile, cook the pasta to al dente (leave just a little bit of bite to them). Use plenty of salt to the water to add flavor. Strain and set aside.
12 oz. rotini noodles
Serve. Serve soup with cooked pasta, chopped cilantro, sliced red onion, and freshly ground black pepper.
fresh lime juice, fresh basil or cilantro, and extra black pepper
STORE soup in an airtight container in your refrigerator for 3-4 days. Great for meal prep too!

Notes

STORE soup in an airtight container in your refrigerator for 3-4 days. Great for meal prep too!

1. Use fresh garlic and fresh ginger. I don't recommend substitution powdered versions. FRESH is best!
2. Make mini meatballs. We like mini meatballs in this soup recipe. They're easier to eat and delicious too.
3. Use rotini noodles. I've experimented using both short and long pasta and decided the short pasta is much easier to eat.

Nutrition