Gingery Thai-Inspired Meatball & Noodle Soup

A bowl of noodle soup with meatballs, kale, and diced vegetables, with a pair of black chopsticks resting inside.

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Gingery Thai-Inspired Meatball & Noodle Soup

Prep Time40

Cook Time30

Total Time1 10

Course: Dinner, Main Course, Soup

Servings: servings

Ingredients

Turkey Meatballs

2 lbs ground turkey dark meat (don't use ground turkey breast)
½ large yellow onion finely diced
3 garlic cloves minced
1 inch piece fresh ginger peeled and grated
2 large eggs
1 tsp toasted sesame oil
1 tsp fish sauce
½ tsp kosher salt
⅓ cup chopped fresh cilantro tender stems and leaves
2 tbsp olive oil divided, plus more only if needed for browning — proposed amount

Soup

1 tbsp toasted sesame oil
½ large yellow onion diced — proposed amount, separate from the meatball onion
1 large bell pepper yellow, red or orange bell pepper, diced
1 tbsp peeled grated fresh ginger
3 garlic cloves minced — proposed amount, separate from the meatball garlic
Kosher salt to taste
8 cups low-sodium chicken broth homemade or store-bought
2 tbsp liquid aminos or low-sodium soy sauce
8 ounces spinach or stemmed and chopped lacinato kale or Swiss chard — proposed weight
8 ounces dry rice noodles
1 large lime or lemon juiced- to taste

Optional Ingredients

Chile oil or garlic chili sauce
Chopped fresh cilantro or flat-leaf parsley
Toasted sesame seeds

Instructions

Make and chill the meatballs. In a large bowl, combine the turkey, onion, garlic, ginger, eggs, sesame oil, fish sauce, salt, and cilantro. Mix with clean hands or a silicone spatula just until combined. Use a small scoop to portion into roughly golf-ball-sized meatballs and gently shape them. Arrange on a tray, cover, and refrigerate for 15–30 minutes while you prepare the soup ingredients. You can also shape them in the morning and keep them covered in the refrigerator until dinner.
Prepare the noodles. Cook the rice noodles according to the package directions. Drain and rinse with cold water to stop the cooking. Hold briefly in a bowl of cold water while you finish the soup, keeping them separate from the broth.
Brown the meatballs. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add half the meatballs without crowding and brown for about 5–7 minutes total, turning gently. They do not need to be cooked through yet. Transfer to a clean plate and repeat with the remaining meatballs and the remaining tablespoon of oil, adding more only if the pan is dry. The meatballs are delicate, so let a crust form before turning and use a thin spatula to help release them.
Cook the soup vegetables. In a large Dutch oven or sturdy pot, heat the tablespoon of toasted sesame oil over medium heat. Add the soup onion, bell pepper, ginger, and a pinch of salt. Cook, stirring occasionally, for 4–5 minutes, until starting to soften. Add the soup garlic and cook for 1 minute more, until fragrant.
Simmer the soup. Add the broth and liquid aminos or soy sauce. Bring to a gentle boil, then reduce to a simmer. Carefully add the browned meatballs and any juices from the plate. If using kale or chard, add the prepared leaves now. Simmer gently until the meatballs reach 165°F in the center, checked with an instant-read thermometer, and the greens are tender. Check more than one meatball, including a larger one. Do not rely on browning or a fixed two-minute simmer to establish doneness. If using spinach, stir it in once the meatballs are cooked and let it wilt.
Season and warm the noodles. Stir in the lime or lemon juice, starting with some and adding more to taste. Taste the broth and add salt if needed. Drain the reserved noodles thoroughly. Briefly warm them in a separate pot of hot water, then drain again so they do not cool or dilute the soup.
Serve. Divide the warm noodles among bowls and ladle the hot broth, vegetables, and meatballs over them. Finish with chile oil or garlic chili sauce, fresh herbs, and toasted sesame seeds, if desired.

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