Ginger-Pork Meatball Noodle Soup
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.5 out of 5 stars
(120)
Ingredients
4 servings
- 1 lb ground pork
- 2 tablespoons grated ginger
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 cup panko breadcrumbs
- 1 egg
- Salt and pepper to taste
- 6 cups chicken broth
- 4 oz rice noodles
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
- Sliced green onions for garnish
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Preparation
Step 1
Mix the ground pork, grated ginger, minced garlic, soy sauce, sesame oil, panko breadcrumbs, egg, salt, and pepper in a bowl until well combined.
Step 2
Shape the mixture into small meatballs, about 1 inch in diameter.
Step 3
In a large pot, bring the chicken broth to a simmer.
Step 4
Gently add the meatballs into the broth and cook for 8-10 minutes, until cooked through.
Step 5
Meanwhile, cook the rice noodles according to package instructions and set aside.
Step 6
Once the meatballs are cooked, add the fish sauce and lime juice to the broth.
Step 7
Add the cooked noodles to the broth and stir gently to combine.
Step 8
Ladle the soup into bowls and garnish with fresh cilantro and sliced green onions.
Step 9
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Chef's notes
For a spicier kick, add a few slices of fresh chili pepper to the broth.
Feel free to add more vegetables like bean sprouts or bok choy for extra nutrition.
This soup can easily be made gluten-free by substituting soy sauce with tamari.
