This soup is an actual flavor bomb. Bonus is that it’s really simple to make, despite what seems like a long list of ingredients. The broth only takes thirty minutes from start to finish, but tastes like it’s been slow cooking all day. The meatballs in the soup are a modification of this recipe by Baker By Nature. They are a favorite in the Mizik household, and are what inspired me to make this soup.
I’ve been a huge fan of all Asian inspired dishes since I took a cooking class while traveling in Thailand a couple years ago. It was my first time cooking with ingredients like curry, chili paste, and fish oil, and I’ve loved finding different ways to use them ever since. If you’ve never cooked with fish oil before, the smell can be a bit…alarming. As in, it smells freaking awful. But, in the words of my Thai cooking instructor, “tastes like Heaven, smells like Hell.” She’s right people. Without fish oil, there will be no aforementioned flavor-bomb. Suck it up, and throw it in. Just don’t spill it…
Once you have your meatballs in the oven, you can start the base of your broth by throwing your chopped veggies into a soup pot with a little olive oil. When your veggies are soft you can add everything but the noodles. Let everything simmer together for at least five minutes, and then add in your noodles. They’ll cook in your broth and will be soft in about 10 minutes. **Note- If you plan on eating this soup for leftovers, I recommend cooking and storing your noodles on the side to maintain freshness and to avoid the noodles soaking up the broth over time. You can then reheat your noodles with your daily serving of soup.
Let’s take a second to talk about the ingredients because I know they may be out of the ordinary for some of you. You can see the brands I use in the picture above. I bought everything in this recipe, except the noodles, at Walmart. I’m weird and wanted to use “authentic Thai rice noodles” so I bought mine on Amazon. (Seriously, who does that?) I used wide rice noodles for this recipe, but thin rice noodles will work just fine, and are easier to find. As an incentive to try a recipe that might be a little out of your comfort zone, I’ll be giving away a pound of authentic Thai rice noodles to the first person to comment on this post! Woo-hoo!
On a side note, I think it would be fun to eat this with chopsticks and one of those big spoons, kind of like ramen or pho, but:
- I don’t own either of those.
- I, for the life of me, cannot get my fingers to use chopsticks despite almost 20 years of practice.
Oh well. Slurping up noodles just makes them taste better.
- FOR THE MEATBALLS
- 1 lb of ground turkey meat
- 3 cloves of garlic, minced
- 1 large egg
- 1 tbsp fresh cilantro
- 1 tbsp sriracha
- ½ tsp ground black pepper
- 1 tsp reduced sodium soy sauce
- 1 scallion (white part only) minced
- 1 cup whole wheat panko bread crumbs
- 3 tbsp of olive for frying
- FOR THE SOUP
- 1 lb egg noodles
- 2 tbsp olive oil
- 1 small red pepper
- 1 small green pepper
- 1 medium yellow onion
- 8 mushrooms
- 1 entire green onion chopped
- 10 cups 50% less sodium beef broth
- ⅓ cup reduced sodium soy sauce
- 1½ tbsp sesame oil
- ⅓ cup honey
- 2 tbsp fresh chili paste
- 2 tbsp fish oil
- 1 tsp fresh ginger minced
- Preheat oven to 400
- Heat 3 tbsp of oil in a large skillet over medium high heat until it simmers
- In a large bowl, combine turkey, garlic, egg, cilantro, sriracha, soy, scallion, and panko
- Roll mixture in to small meatballs
- Fry meatballs in batches until lightly browned on each side
- Remove meatballs from the skillet onto a baking sheet and bake for 10 minutes
- Heat 2 tbsp of olive oil in a large pot on medium heat
- Cook chopped bell peppers, onion, and mushrooms
- When your veggies are soft, add your green onion and your minced ginger
- Add beef broth, soy sauce, sesame oil, honey, chili paste, and fish oil and stir to combine
- Turn up your heat to medium high and allow to simmer for 5 minutes
- Add uncooked rice noodles and let cook for 10 minutes (see note at top if you plan on eating as leftovers)
- Spoon into soup bowls and garnish with green onion