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Thai Meatball Soup

Thai Meatball Soup

A flavorful coconut broth with lots of fresh vegetables, and a turkey meatball
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Prep Time 15 minutes
Cook Time 45 minutes
Course Dinner, Main Course, Soup
Cuisine American, Asian, thai
Servings 6

Ingredients
  

  • 2 tbsp Toasted Sesame Oil
  • 1 White Onion minced
  • 2 qt Chicken Broth
  • 28 oz Coconut Milk unsweetened
  • ½ cup Teriyaki Sauce
  • ¼ cup Sriracha
  • ¼ cup Soy Sauce
  • 2 cups Carrotsq shredded
  • 3 cups Kale chopped
  • 2 lb Vermicelli
  • 1 cup Fresh Cilantro chopped
  • 1 Jalapeno sliced

For the Meatballs

  • 2 lbs Ground Turkey
  • 2 cups Panko Breadcrumbs
  • ½ cup Teriyaki Sauce
  • 1 cup Cilantro chopped

Instructions
 

  • Preheat oven to 400degF. Start water boiling.
  • In a bowl, thoroughly combine meatball ingredients. Use food scoop to form into 1½ inch balls (roll between palms to even them out). Place on a baking rack over a parchment paper covered baking sheet. Place in oven to bake for 20 minutes.
  • In a large stock pot over medium-high heat, add oil. Once hot, add minced onion. Saute until translucent. Then add chicken broth, coconut milk, teriyaki sauce, soy sauce, sriracha and carrots. Bring to a boil then reduce heat to medium-low.
  • Add vermicelli to boiling water. Cook as directed on the package. Strain in colander.
  • Add kale to broth pot and remove from heat.
  • Add a portion of vermicelli to a shallow bowl. Ladle broth over top. Then add 5 or 6 meatballs. Garnish with cilantro and jalapeno.
Keyword carrots, coconut milk, ground turkey, jalapeno, rice noodles, sriracha, turkey meatballs, vermicelli
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