Thai Meatball and Egg Drop Soup

Thai Meatball and Egg Drop Soup

Thai Meatball and Egg Drop Soup

Ingredients for the Meatballs:

1 pound ground turkey or chicken

1 large shredded carrot

2 tablespoons fresh cilantro, chopped

1 red chili, chopped

1/4 cup green onion, chopped

2 tablespoons fresh grated ginger

2 tablespoons Coconut Aminos

1/4 teaspoon salt

1/2 teaspoon pepper

1 egg

Dash red pepper flakes, optional

 

Ingredients for the Soup:

1 tablespoon coconut oil

1 tablespoon minced ginger

2 red chilies, deseeded and chopped

4 cups organic chicken stock

1 1/2 cups water

2 tablespoons Coconut Aminos

1 teaspoon fish sauce

1 tablespoon lime juice

3 large eggs, whisked

1/2 cup spring onions, chopped

1 large carrot, cut into matchsticks

2 tablespoons fresh cilantro, chopped

Salt and pepper to taste

 

Instructions for the Meatballs:

Preheat oven to 400 degrees F. In a bowl, combine all of your meatball ingredients. Mix well and form into balls. If the mixture is a bit wet and sticks, wet your hand with a little water and then roll the balls. 

Place balls on lined baking sheet and bake for 20-25 minutes. Once cooked, remove from the heat and set aside until you are ready to add them to the soup.

 

Instructions for the Soup:

In a large pot, warm the coconut oil on medium heat. Add the minced ginger and chopped chilies to the oil and gently saute for 1-2 minutes. Add the stock, water, coconut aminos, fish sauce and lime juice to the pot and turn up the heat to medium high.

While the broth is heating up, whisk your eggs. Once the broth begins to boil, slowly drizzle the eggs into the soup. Use a fork to stir the eggs to create ribbons and prevent clumping.

Reduce the heat and then add the spring onions, carrot and cilantro. Carefully drop the meatballs into the broth. Taste the soup and season with salt and pepper to your own preference. Top with more spring onions, cilantro, and chili if you would like and serve!

 

Recipe Credit: A Saucy Kitchen