Vietnamese Style Meatball Soup


One day it's warm and sunny, and the next day brisk and rainy. Spring can be a bit unpredictable, and that's okay with me. This means summertime and great weather are just around the corner. Until then, I will use any chance I can get to whip up a pot of soup. I created Vietnamese Style Meatball Soup. This soup is full of delicious flavors like lots of fresh ginger, garlic, fish sauce, and sesame oil. And I decided to add the easiest meatballs to the soup and the noodles to make this one-pot meal extra special. This bright and healthy soup is big on flavor and perfect for spring.


Ingredients for Vietnamese Style Meatball Soup:


Soup:

12 cups chicken broth

4 tablespoons light soy sauce

8 sprigs of cilantro

6 cloves of garlic, minced

2 tablespoons minced ginger

1 tablespoon fish sauce

2 teaspoons chili garlic sauce

1 teaspoon sesame oil

juice of 1/2 a lemon

10 ounces rice noodles

2 cups shredded cabbage

1 cups julienned carrots


Meatballs:

1 pound Italian sausage meat

6 cloves garlic, minced

1/4 cup+ 2 tablespoons finely chopped scallions

1/4 cup chopped cilantro

2 tablespoons minced fresh ginger

2 tablespoons light soy sauce

2 teaspoons garlic chili sauce

1/4 teaspoon black pepper


Time-Saving Tip: Prepare the broth in advance. Cut and mince all of the vegetables up to a day in advance.


Let's see what we need.


Place the noodles in a large bowl. Cover with boiling water and let rest until the noodles have softened - about ten minutes. Drain and set aside.


In a large pot, combine the broth, soy sauce, ginger, garlic, chili garlic sauce, fish sauce, and cilantro. Cover and simmer for about 15 minutes until the flavors come together. Discard the cilantro.


To make the meatballs add the ingredients to a bowl and combine well.


While the broth is simmering, add the meatballs. Take a small spoon and drop small portions into the soup to make mini meatballs. Once they rise to the top, they are done cooking. The meatballs will look a bit shaggy and not smooth.


Once the meatballs are cooked, stir the carrots and cabbage; turn off the heat. Add the sesame oil and lemon juice. Right before serving, gently stir in the noodles.


It's ready! Vietnamese Style Meatball Soup is not only delicious but so healthy for you too! We love this one.


Enjoy!


Vietnamese Style Meatball Soup:


Soup:

  • 12 cups chicken broth

  • 4 tablespoons light soy sauce

  • 8 sprigs of cilantro

  • 6 cloves of garlic, minced

  • 2 tablespoons minced ginger

  • 1 tablespoon fish sauce

  • 2 teaspoons chili garlic sauce

  • 1 teaspoon sesame oil

  • juice of 1/2 a lemon

  • 10 ounces rice noodles

  • 2 cups shredded cabbage

  • 1 cups julienned carrots


Meatballs:

  • 1 pound Italian sausage meat

  • 6 cloves garlic, minced

  • 1/4 cup+ 2 tablespoons finely chopped scallions

  • 1/4 cup chopped cilantro

  • 2 tablespoons minced fresh ginger

  • 2 tablespoons light soy sauce

  • 2 teaspoons garlic chili sauce

  • 1/4 teaspoon black pepper

  • Place the noodles in a large bowl. Cover with boiling water and let rest until the noodles have softened - about ten minutes. Drain and set aside.

  • In a large pot, combine the broth, soy sauce, ginger, garlic, chili garlic sauce, fish sauce, and cilantro. Cover and simmer for about 15 minutes until the flavors come together. Discard the cilantro.

  • To make the meatballs add the ingredients to a bowl and combine well.

  • While the broth is simmering, add the meatballs. Take a small spoon and drop small portions into the soup to make mini meatballs. Once they rise to the top, they are done cooking. The meatballs will look a bit shaggy and not smooth.

  • Once the meatballs are cooked, stir the carrots and cabbage; turn off the heat. Add the sesame oil and lemon juice. Right before serving, gently stir in the noodles.

  • Time-Saving Tip: Prepare the broth in advance. Cut and mince all of the vegetables up to a day in advance.