This Thai turkey meatball soup is simple, nutritious and awesomely gluten-free. The perfect filling meal for cold nights!
Get a wholesome and flavour-packed meal on the table in just 30 minutes with this hearty Thai Turkey Meatball Soup!
This Thai-inspired meatball soup is everything I’m craving these cold winter days.
It’s warm. Slurpy. Deeply heart-warming and SO satisfying.
It’s one of those feel-better soups, whether you feel a bit under the weather, or just need something comfy and tasty to warm you up on a cold day.
This Thai turkey meatball soup has become one of my favourite things to eat this winter.
It takes just about 30 minutes to make, so it’s perfect to quickly satisfy soup cravings.
Flavour-wise, the vibrant Thai ingredients give a refreshing note, and the chilli a nice spicy kick, resulting in a BIG bowl of flavour-packed soup.
How To Make Turkey Meatballs
The Thai-inspired turkey meatballs are the REAL star of this heart-warming soup.
They have green onions, lime, ginger, garlic, chilli and cilantro folded into them, providing an extra awesome burst of fresh and bold flavour.
To make the meatballs less “meaty” and nicely soft, I’ve added a few slices of bread soaked in milk, a trick I’ve learnt from my Italian mum.
I had some gluten-free multigrain bread loaf at hand, and the seeds added a great crunchy texture (plus extra nutrients!) to my meatballs.
If you have this kind of bread at home go for it, or just use any other bread you like.
Some other great options include other gluten-free bread, french baguette, Italian ciabatta, etc. Even better if it’s from the day before.
Once you’ve got your meatballs ready, all you need to do is drop them into the hot broth together with a few veggies, whilst in another pot, soak the noodles until ready to serve.
Divide noodles, veggies and meatballs into bowls, ladle the broth over and serve straight away.
Top Tips For The Best Thai Turkey Meatball Soup
For an extra layer of flavour, top with fresh cilantro, chilli and spring onion and serve with a wedge of lime.
I highly recommend using a good quality broth for this recipe. It really does make a difference. A good chicken broth is easy to make at home.
You can also make a simple but delicious vegetable broth, which takes just 5 minutes to put together.
Plus it tastes a million times better than store-bought!
This Thai turkey meatball soup is simple, nutritious and awesomely gluten-free. The perfect filling meal for cold nights, when all you really want to do is make a quick dinner and cosy up on the sofa!
Looking for more Thai recipes to inspire your cooking? Check out some of my favourite Thai-inspired recipes.
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
Thai Turkey Meatball Soup
Ingredients
For the turkey meatballs:
- 350 gr turkey mince or chicken mince
- 2 slices of fresh bread I used a gluten-free multigrain loaf
- 100 ml milk
- 2 spring onions finely chopped
- ½ tsp fresh ginger grated (or ¼ tsp ginger powder)
- 1 tbsp fresh cilantro finely chopped
- zest of half organic lime
- 2 tsp fish sauce optional
- 1 red chili pepper finely minced
For the broth:
- 1.2 lt homemade chicken or vegetable stock
- ½ tsp fresh ginger grated
- 1 tbsp fish sauce
- 1 pak choi sliced in quarters lengthwise
- 1 carrot peeled and finely sliced lengthwise
- 150 gr snow peas
To serve:
- 250 gr thai rice noodles
- 1 lime cut into wedges
- a handful of fresh cilantro
- 2 spring onions finely chopped
- 1 red chili pepper finely sliced
Instructions
- Place all the broth ingredients in a big pot and bring to a boil. Turn off the heat and leave to infuse while you get on with making the meatballs.
- In a small bowl, pour enough milk over the bread to moisten it, and let it soak for 5 minutes.
- In the meantime, place the meat in a large bowl and season with a little salt and pepper.
- Fold in chopped spring onions, grated ginger, cilantro, lime zest and fish sauce, and mix together with the meat until well combined.
- Use your hands to squeeze the excess milk out of the bread, it should be soft and moist. Tear the bread into small chunks, add them to the bowl along with the other meatballs ingredients, and mix until combined.
- Shape the mixture into tablespoon-sized balls, you should get about 20-22 meatballs.
- Drop the meatballs in the hot broth, cover and simmer for 10 minutes. Add pak choi, snow peas and carrots and continue to cook for an extra 5 minutes.
- Meanwhile, in a small pot, cook the noodles according to the packet instructions.
- Drain the noodles, divide between four soup bowls, and put 3-5 meatballs on top of each portion.
- Ladle the broth into the bowls, garnish with cilantro, spring onion, fresh chili and lime wedges, and serve.
Notes