Thai Noodle Soup with Turkey Meatballs

Thai Noodle Soup with Turkey Meatballs
  • Prep Time: 20
  • Total Time: 40
  • Servings: 4-6

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About this Recipe

Layers of flavours in a bowl of this soul warming Asian noodle soup. Slurp up a bowl of these tender noodles topped with tiny Asian meatballs.


1 Package Maple Leaf Prime® Extra Lean Minced Turkey
2 Cloves garlic, minced
1 tsp (5 mL) Chili garlic sauce
1 tsp (5 mL) Soy sauce
1 tsp (5 mL) Fish sauce
1 Egg, beaten
½ cup (125 mL) Panko bread crumbs
2 tbsp (30 mL) Chopped fresh cilantro
2 (900 mL) Containers Chicken broth
1 tbsp (15 mL) Julienned fresh ginger root
1 Stick Lemon grass, bruised
1 tbsp (15 mL) Fish Sauce
2 tsp (10 mL) Chili garlic sauce
1 tsp (5 mL) Soy sauce
1 (4 oz/114 g) Package Shitake mushrooms, sliced
½ (350 g) Package Olivieri® Angel Hair Pasta
2 cups (500 mL) Baby spinach
4 Green Onions, chopped
2 tbsp (30 mL) Vegetable oil
1 Clove garlic, thinly sliced
Chopped fresh cilantro


PREHEAT oven to 350°F (180°C). COMBINE all ingredients for the meatballs in a large bowl. Gently mix together using your hands to incorporate. Roll into 1 ½ inch (3 cm) diameter meatballs and place in a shallow baking dish lined with parchment paper. Add enough water to the pan to coat the bottom. Cover with foil and bake in preheated oven for 20 minutes or until the internal temperature has reached 165°F (74°C). HEAT broth, ginger, lemongrass, fish sauce, chili garlic sauce and soy sauce in a large pot. Bring to a simmer and simmer 5 minutes or until fragrant. Add mushrooms and pasta. Simmer another 5 minutes. Add spinach and green onions. Allow spinach to wilt and remove from the heat. HEAT oil on a small skillet over medium high. Add garlic slices and cook 1-2 minutes or until crisp and brown. Be careful not to burn. Remove from oil with a slotted spoon and set aside. USING tongs, divide noodles and vegetables into the bottom of individual serving bowls. Ladle broth into the bowls and add meatballs. Garnish with fried garlic and chopped cilantro.


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