#meatballsoup

Indulge in the rich flavors of Thailand with this comforting Thai meatball and egg drop soup. The fragrant broth is infused with coconut milk, Thai red curry paste, and fish sauce, while tender chicken meatballs and delicate egg ribbons add heartiness to each spoonful. It's a satisfying and aromatic dish that's perfect for any occasion!

Ingredients: For the meatballs:. 1 lb ground chicken. 2 cloves garlic, minced. 2 tablespoons fresh cilantro, chopped. 1 tablespoon fresh ginger, grated. 1 tablespoon soy sauce or coconut aminos. 1 teaspoon fish sauce. 1/2 teaspoon red pepper flakes. Salt and pepper to taste. For the soup:. 6 cups chicken broth. 1 cup coconut milk. 2 tablespoons Thai red curry paste. 1 tablespoon fish sauce. 1 tablespoon lime juice. 2 green onions, thinly sliced. 2 eggs, beaten. Fresh cilantro leaves for garnish optional.

Instructions: In a large bowl, mix together all the ingredients for the meatballs until well combined. Form the mixture into small meatballs, about 1 inch in diameter. In a large pot, bring the chicken broth to a simmer over medium heat. Add the coconut milk, Thai red curry paste, fish sauce, lime juice, and green onions to the pot. Stir to combine. Carefully drop the meatballs into the simmering broth, one at a time. Let the meatballs cook in the broth for about 10 minutes, or until cooked through. Once the meatballs are cooked, slowly pour the beaten eggs into the soup while stirring gently to create egg ribbons. Simmer the soup for another 2-3 minutes to cook the eggs. Taste the soup and adjust the seasoning with salt, pepper, or additional lime juice if needed. Serve the soup hot, garnished with fresh cilantro leaves if desired. Enjoy this delicious Thai-inspired soup with flavorful meatballs and comforting egg ribbons!

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the rich flavors of Thailand with this comforting Thai meatball and egg drop soup. The fragrant broth is infused with coconut milk, Thai red curry paste, and fish sauce, while tender chicken meatballs and delicate egg ribbons add heartiness to each spoonful. It's a satisfying and aromatic dish that's perfect for any occasion!

Ingredients: For the meatballs:. 1 lb ground chicken. 2 cloves garlic, minced. 2 tablespoons fresh cilantro, chopped. 1 tablespoon fresh ginger, grated. 1 tablespoon soy sauce or coconut aminos. 1 teaspoon fish sauce. 1/2 teaspoon red pepper flakes. Salt and pepper to taste. For the soup:. 6 cups chicken broth. 1 cup coconut milk. 2 tablespoons Thai red curry paste. 1 tablespoon fish sauce. 1 tablespoon lime juice. 2 green onions, thinly sliced. 2 eggs, beaten. Fresh cilantro leaves for garnish optional.

Instructions: In a large bowl, mix together all the ingredients for the meatballs until well combined. Form the mixture into small meatballs, about 1 inch in diameter. In a large pot, bring the chicken broth to a simmer over medium heat. Add the coconut milk, Thai red curry paste, fish sauce, lime juice, and green onions to the pot. Stir to combine. Carefully drop the meatballs into the simmering broth, one at a time. Let the meatballs cook in the broth for about 10 minutes, or until cooked through. Once the meatballs are cooked, slowly pour the beaten eggs into the soup while stirring gently to create egg ribbons. Simmer the soup for another 2-3 minutes to cook the eggs. Taste the soup and adjust the seasoning with salt, pepper, or additional lime juice if needed. Serve the soup hot, garnished with fresh cilantro leaves if desired. Enjoy this delicious Thai-inspired soup with flavorful meatballs and comforting egg ribbons!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Slow Cooker Meatball and Tortellini Soup is a hearty and comforting meal perfect for busy weeknights. Loaded with tender meatballs, cheese-filled tortellini, and nutritious vegetables, it's a crowd-pleaser that's easy to prepare.

Ingredients: 1 lb frozen meatballs. 1 onion, diced. 2 carrots, sliced. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 6 cups chicken broth. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon dried thyme. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 package 9 oz refrigerated tortellini. 2 cups fresh spinach leaves. Grated Parmesan cheese, for serving.

Instructions: In a slow cooker, combine frozen meatballs, diced onion, sliced carrots, chopped celery, minced garlic, diced tomatoes, chicken broth, dried basil, dried oregano, dried thyme, salt, and black pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, stir in the refrigerated tortellini and fresh spinach leaves. Cover and continue cooking until tortellini is tender. Serve hot, garnished with grated Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 360 minutes

Indulge in the rich flavors of Thailand with this comforting Thai meatball and egg drop soup. The fragrant broth is infused with coconut milk, Thai red curry paste, and fish sauce, while tender chicken meatballs and delicate egg ribbons add heartiness to each spoonful. It's a satisfying and aromatic dish that's perfect for any occasion!

Ingredients: For the meatballs:. 1 lb ground chicken. 2 cloves garlic, minced. 2 tablespoons fresh cilantro, chopped. 1 tablespoon fresh ginger, grated. 1 tablespoon soy sauce or coconut aminos. 1 teaspoon fish sauce. 1/2 teaspoon red pepper flakes. Salt and pepper to taste. For the soup:. 6 cups chicken broth. 1 cup coconut milk. 2 tablespoons Thai red curry paste. 1 tablespoon fish sauce. 1 tablespoon lime juice. 2 green onions, thinly sliced. 2 eggs, beaten. Fresh cilantro leaves for garnish optional.

Instructions: In a large bowl, mix together all the ingredients for the meatballs until well combined. Form the mixture into small meatballs, about 1 inch in diameter. In a large pot, bring the chicken broth to a simmer over medium heat. Add the coconut milk, Thai red curry paste, fish sauce, lime juice, and green onions to the pot. Stir to combine. Carefully drop the meatballs into the simmering broth, one at a time. Let the meatballs cook in the broth for about 10 minutes, or until cooked through. Once the meatballs are cooked, slowly pour the beaten eggs into the soup while stirring gently to create egg ribbons. Simmer the soup for another 2-3 minutes to cook the eggs. Taste the soup and adjust the seasoning with salt, pepper, or additional lime juice if needed. Serve the soup hot, garnished with fresh cilantro leaves if desired. Enjoy this delicious Thai-inspired soup with flavorful meatballs and comforting egg ribbons!

Prep Time: 15 minutes

Cook Time: 25 minutes

A hearty and flavorful meatball soup cooked quickly in the Instant Pot, perfect for a comforting meal on a busy day.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 egg, beaten. 1 tsp dried oregano. 1/2 tsp garlic powder. Salt and pepper to taste. 1 tbsp olive oil. 1 onion, chopped. 2 carrots, sliced. 2 celery stalks, chopped. 3 cloves garlic, minced. 4 cups beef broth. 1 can 14 oz diced tomatoes. 1 cup pasta your choice. 2 cups baby spinach. 1 tsp dried thyme. 1 bay leaf.

Instructions: In a bowl, combine ground beef, breadcrumbs, Parmesan, egg, oregano, garlic powder, salt, and pepper. Form into meatballs. Turn on Instant Pot to saut mode. Heat olive oil and brown meatballs on all sides. Remove and set aside. Saut onion, carrots, celery, and garlic until softened. Add beef broth, diced tomatoes, pasta, thyme, and bay leaf. Stir well. Return meatballs to the pot. Close the lid and set Instant Pot to soup mode, cooking for 8 minutes. Once done, release pressure, open the lid, and stir in baby spinach until wilted. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

In Romania, Ciorba de Perisoare is a traditional meatball soup made with seasoned meatballs, rice, and vegetables in a hearty chicken broth. When you add rice vinegar to this comforting soup, it makes it taste great.

Ingredients: 500g ground pork. 1 cup rice. 2 onions, finely chopped. 2 carrots, grated. 1/2 cup fresh dill, chopped. 2 eggs. 1/4 cup rice vinegar. Salt and pepper to taste. 8 cups chicken broth.

Instructions: Put rice, eggs, chopped onions, grated carrots, chopped dill, and ground pork in a bowl. Add salt and pepper to the mix, and then roll it into small meatballs. Set the chicken broth on low heat in a large pot. Add the meatballs slowly to the broth that is already simmering, and cook for 15 minutes. You can add rice vinegar to the pot and cook for another 10 minutes. If you need to, change the seasonings and serve hot.

Prep Time: 20 minutes

Cook Time: 25 minutes

A comforting and flavorful soup made easy in the slow cooker. Juicy meatballs, tender gnocchi, and nutritious spinach simmered in a rich broth seasoned with aromatic herbs.

Ingredients: 1 lb frozen meatballs. 1 onion, diced. 2 cloves garlic, minced. 4 cups chicken broth. 1 can 14.5 oz diced tomatoes. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1 bay leaf. 1 package 16 oz potato gnocchi. 2 cups fresh spinach. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: In a slow cooker, combine frozen meatballs, diced onion, minced garlic, chicken broth, diced tomatoes, basil, oregano, thyme, and bay leaf. Cover and cook on low for 6-8 hours or high for 3-4 hours. About 30 minutes before serving, stir in potato gnocchi and fresh spinach. Season with salt and pepper to taste. Once gnocchi is cooked through and spinach is wilted, remove bay leaf. Serve hot, garnished with grated Parmesan cheese. Enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes