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thai turkey meatballs soup in a bowl, with main ingredients on the side

Thai Turkey Meatball Soup

Course: Soup, Soup/ Main course
Cuisine: gluten-free, Healthy, Thai-style
Keyword: broth, gluten-free, meatballs, noodles, quick, soup, turkey
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Calories: 498kcal
This nourishing Thai Turkey Meatball Soup is loaded with flavour and awesomely gluten-free. The perfect filling meal for cold nights!
Print Recipe


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


  • 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.


This soup keeps very well in the fridge for up to 2 days, but make sure to make the noodles only just before serving.
You can also freeze this soup (without noodles) and store in an airtight container in the freezer for up to 2 weeks.


Calories: 498kcal | Carbohydrates: 77g | Protein: 27g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 67mg | Sodium: 1032mg | Potassium: 1063mg | Fiber: 6g | Sugar: 9g | Vitamin A: 12776IU | Vitamin C: 157mg | Calcium: 341mg | Iron: 5mg