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+ servings
A bowl of rice noodle soup with turkey meatballs
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4.86 from 7 votes

Rice Noodle Soup with Turkey Meatballs

This Rice Noodle Soup with Turkey Meatballs features a quick, flavorful broth filled with lightly spicy turkey meatballs and rice noodles.
Prep Time20 minutes
Cook Time25 minutes
Course: Entree, Soup
Cuisine: Thai, Vietnamese
Keyword: gluten free, kid friendly, meatballs, noodles, pho, soup, Thai, Turkey, Vietnamese
Servings: 4
Calories: 532kcal

Ingredients

  • 1 pound ground turkey
  • 4 Tablespoons fish sauce, divided
  • 1 Tablespoon chili garlic sauce, divided
  • 1 teaspoon ground white pepper
  • 2 Tablespoons canola oil
  • 5 large shallots, peeled, halved lengthwise, and thinly sliced
  • 8 medium garlic cloves, peeled and thinly sliced
  • 3 stalks lemongrass, tender bottom part only (about 5-6 inches), tough outer layers removed, and lightly crushed
  • 2 Tablespoons grated fresh ginger
  • 8 cups reduced sodium chicken broth
  • 1 cup chopped fresh cilantro
  • 2 Tablespoons lime juice
  • 8 ounces rice noodles, cooked al dente according to package instructions, and rinsed with cold water
  • Bean sprouts, Thai basil, jalapeno slices, lime wedges (optional, to serve)

Instructions

  • In a large bowl, mix ground turkey with 2 Tablespoons of the fish sauce, 2 teaspoons chili garlic sauce, and the white pepper until completely combined (it's easiest to do this with your hands). Form into about 48 small meatballs and place them on a large plate. Refrigerate while you prepare the broth.
  • In a large saucepan or dutch oven, heat the oil over medium high heat. Add the shallots and cook until lightly browned, about 5 minutes. Add the garlic, lemongrass, and ginger and cook until fragrant, about 30 seconds. Stir in the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
  • Remove lemongrass and add the meatballs. Stir gently, and simmer until cooked through (about 5-7 minutes). Remove from heat at add the remaining 2 Tablespoons fish sauce, 1 teaspoon chili garlic sauce, cilantro and lime juice.
  • Divide the noodles among 4 bowls. Pour the hot broth over the noodles, and divide the meatballs between the bowls. Garnish with bean sprouts, thai basil, jalapeno slices, or lime wedges if desired.

Nutrition

Calories: 532kcal | Carbohydrates: 66g | Protein: 41g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1932mg | Potassium: 1064mg | Fiber: 3g | Sugar: 5g | Vitamin A: 307IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 4mg