If you like heat and tons of flavor this is the soup for you! I call this my “cold-clearing soup”. The meatballs in this soup are surprisingly tender and have a silky texture, while the broth provides a spicy, fresh, umami backdrop. The original recipe, from A Saucy Kitchen, calls for red chilis but I used serranos in my version. I find Serrano peppers to be easier to find year round and I absolutely love their flavor. All of the heat comes from the seeds of a pepper, so if you want to cut down on the overall heat, remove the seeds. The more seeds you remove, the less spice you will have. That goes for any pepper with heat in any dish. In my version, I leave in about a quarter of the seeds because I don’t like spice that overpowers flavor and I feel that is a nice balance for my taste buds. Everyone is different, so feel free to experiment. If are you not one for ginger (like my hubby), feel free to decrease or omit the fresh ginger.
Thai Turkey Meatball Egg Drop Soup
Print RecipeIngredients
- FOR THE MEATBALLS:
- 1 lb ground turkey (the leaner the turkey, the drier the meatball)
- 1 large carrot, shredded about 1/2 cup
- 2 tbsp fresh cilantro, minced
- 1 chili pepper, chopped (red chili, Serrano, jalapeño)
- 1/4 cup scallion, green parts only, chopped or sliced
- 2 tbsp fresh ginger, grated
- 2 tbsp coconut aminos (can use soy sauce if not on Whole30)
- 1/4 tsp of salt
- 1/2 tsp pepper
- 1 egg
- FOR THE SOUP:
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, minced
- 2 chili peppers, deseeded and chopped
- 4 cups organic chicken stock
- 1.5 cups of water
- 2 tbsp coconut aminos (or sop sauce if not doing Whole30)
- 1 tsp fish sauce
- 1 tbsp fresh lime juice
- 3 large eggs, whisked
- 1/2 cup scallions, green parts, chopped or sliced
- 1 large carrot, cut into matchsticks
- 2 tbsp fresh cilantro, chopped
- salt and pepper to taste
Instructions
Preheat oven to 400 degrees F.
In a medium bowl, combine meatball ingredients (turkey, carrot, cilantro, chili pepper, ginger, coconut aminos, salt, pepper, egg).
Wet hands to prevent sticking and roll into balls. Place balls on parchment lined baking sheet.
Cook for 20-25 minutes. Remove from oven and set aside.
Meanwhile, in a large pot, warm sesame oil on medium heat.
Add minced ginger and chili peppers. Sauté for about 1-2 minutes until fragrant.
Add stock , water, coconut aminos, fish sauce, and lime juice to pot. Turn up heat to medium-high.
While broth is heating, whisk eggs. Once broth begins to boil, slowly drizzle whisked eggs into broth, stirring to avoid clumping. This stirring action will form egg ribbons.
Reduce heat to medium-low and add scallions, carrots, and cilantro.
Carefully drop meatballs into soup. Season with salt and pepper to taste.
To serve, top with more scallions, cilantro, lime, and chili peppers.
Notes
This is a Whole30 version of the soup so we use coconut aminos. Feel free to use soy sauce if not on Whole30 or another soy-free diet. Also, use the chili pepper of your choice. I use Serrano peppers because I like the flavor and they are easy to find year round.
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