Serves 10
45 min
Thai Meatball Noodle Soup
Recipe GLPR03a0aba4af1ac0
A vibrant Southeast Asian noodle soup featuring aromatic pork meatballs simmered in a savory chicken broth infused with garlic, soy sauce, and fish sauce. Thin wheat noodles and fresh cilantro and scallions add brightness and texture to this comforting dish.
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Ingredients
1 pound ground pork
3/4 teaspoon ground white pepper
1 tablespoon soy sauce
1 tablespoon fish sauce
5 cloves garlic, minced
1/2 bunch fresh cilantro, divided
3 medium scallions, divided
5 1/2 cups low-sodium chicken broth
3 tablespoons soy sauce, plus more as needed
2 tablespoons fish sauce, plus more as needed
8 ounces dried thin Chinese wheat noodles
Directions
In a large bowl, combine the ground pork, 3/4 teaspoon ground white pepper, 1 tablespoon soy sauce, 1 tablespoon fish sauce, and 3 minced garlic cloves. Mix until just combined, being careful not to overwork the mixture. Form into 1-inch meatballs and set aside.
Chop the cilantro and scallions, keeping about 1/4 of the cilantro and 1 scallion separate for garnish.
Bring the chicken broth to a gentle boil in a large pot over medium-high heat.
Carefully add the pork meatballs to the simmering broth, stirring occasionally to prevent sticking. Cook for 12–15 minutes until the meatballs are cooked through (internal temperature of 165°F).
Stir in the remaining 3 tablespoons soy sauce and 2 tablespoons fish sauce. Adjust seasoning with additional soy sauce or fish sauce to taste.
Add the dried noodles directly to the broth and cook according to package directions, typically 4–6 minutes, until tender.
Stir in most of the chopped cilantro and scallions, reserving some for garnish.
Ladle the soup into bowls and top with reserved fresh cilantro and scallion slices. Serve hot.
