Best Meatball Noodle Soup Recipes

ASIAN CHICKEN-MEATBALL & RICE NOODLE SOUP

Steps:

• Preheat the oven to 400°F. Line a baking pan with aluminum foil and set aside. Finely chop 1 scallion and slice the other 2 into 1 inch bias. In a large bowl, whisk together the chopped scallions, garlic, ginger, egg, soy sauce, oil, five spice, salt and pepper. Add in the chicken, pork and bread crumbs and mix well. Form the mixture into ¾ inch meatballs and place on the prepared baking pan. Place in the oven and bake for about 8 to 10 min, or until lightly browned. Remove and set aside.
• In the meantime, in a Dutch oven, over high heat, bring the stock to a boil. Lower heat to low, add in the garlic powder, ground ginger, star anise and mushrooms and simmer gently for 10 to 15 min, or until the mushrooms are hydrated and tender. Remove the star anise. Add in the carrots, bok choy and meatballs and simmer until tender, about 10 minute.
• Cook the rice sticks according to package directions. Drain and evenly divide the noodles amoung 6 large bowls. Thinly slice the mushrooms then arrange the carrots, bok choy, mushrooms and meatballs on top of the noodles. Ladle in the broth, garnish with remaining scallions and serve.

THAI CHICKEN MEATBALL NOODLE SOUP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper; set aside.
• Combine ground chicken, bread crumbs, egg, soy sauce, ginger root, green onions, garlic, and red pepper flakes in a large bowl. Using a 2-teaspoon cookie scoop, shape the mixture into 1-inch balls and place on the lined baking sheet.
• Bake in the preheated oven until no longer pink in the center, about 12 minutes. Remove from the oven and set aside.
• Heat olive oil in a large pot over medium heat, and add curry paste. Cook until fragrant, 1 to 2 minutes. Add red onion and cook for 2 minutes. Add chicken stock, coconut milk, bok choy, cilantro, fish sauce, and honey; stir until well combined. Bring to a boil. Reduce heat to medium, add meatballs, and simmer until heated through, 6 to 8 minutes. Season with salt and pepper.
• Place rice noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain well. Divide noodles evenly among bowls, ladling the soup and meatballs on top. Serve with a wedge of fresh lime for a little extra zing.

MEATBALL NOODLE SOUP

Steps:

• In a bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1/2-in. balls; set aside. , In a large saucepan, bring broth to a boil; add meatballs. Reduce heat; simmer, uncovered, for 20 minutes. Add noodles; cook 15 minutes longer or until the meat is no longer pink and the noodles are tender.

CHICKEN MEATBALL AND NOODLE SOUP

Steps:

• In a bowl beat egg. Mix in bread crumbs, salt and pepper. Mix in ground chicken. With damp hands, shape into 1-inch balls. Bake on lightly greased cookie sheet at 350°F for 15 minutes turning once. Let drain on paper towels.
• Meanwhile in Dutch oven heat oil (medium high).
• Cook leeks and garlic about 3 minutes or until soft.
• Add stock and vegetables, dill and gingerroot and bring to boil.
• Reduce heat and simmer for 5 minutes.
• Stir in noodles and meatballs and cook 8-10 minutes or until vegetables are tender.
• Remove gingerroot. Taste and adjust seasonings. Garnish each serving with dill (before serving).
• Soup can be cooled and frozen in airtight containers up to 2 weeks.

ZESTY MEATBALL NOODLE SOUP

Steps:

• Combine broth, tomatoes, 1 t garlic and cumin in a pot. Cover and bring to a boil; simmer 5 minutes.
• Combine remaining garlic, beef, 1/2 cup cheese, salt and pepper in a bowl with hands. Shape into 3/4-inch meatballs.
• Add meatballs to broth. Cover and simmer 4 minutes. Add fettuccine and zucchini; bring to a boil.
• Simmer 2 minutes more, until fettuccine and zucchini are tender.
• Serve with remaining cheese.

SWEDISH MEATBALL NOODLE SOUP RECIPE - (4.7/5)

Steps:

• 1.To make the meatballs, place the bread into a small bowl and mix in 1/2 cup cream. Allow to stand until bread absorbs the cream, about 15 minutes, then add bread to food processor and pulse until completely broken up (it will look like mushy bread). Add pulverized cream bread to a large bowl. 2.While the bread is soaking, heat 1 tablespoon olive oil over medium heat in a large nonstick skillet. Add onions and sauté until translucent and softened, about 5 minutes. Add to large bowl with bread. 3.To the onions and bread, add remaining meatball ingredients and mix. Form meat into 1 tablespoon meatballs, approximately 40 meatballs. 4.Melt 1 tablespoon of butter with 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, add half of the meatballs and cook, stirring frequently, until well browned on all sides, approximately 5 minutes. Remove meatballs to paper towel lined baking sheet. Add remaining meatballs to skillet and repeat. 5.Melt 5 tablespoons butter in Dutch oven/large soup pot over medium high heat. Add carrots, celery and mushrooms and sauté for 3 minutes. Add garlic and sauté for 30 seconds. Sprinkle in flour and cook, stirring constantly for 3 minutes. 6.Turn heat to low and gradually stir in beef broth followed by heavy cream. Add Worcestershire sauce, parsley, paprika, red pepper flakes, salt and pepper. Bring soup to a boil, stirring frequently until thickened to desired consistency, approximately 5 minutes. 7.Add meatballs and lower the heat to low. Cover the pot and cook for 5 minutes, or until meatballs are cooked through, stirring occasionally. 8.Stir in sour cream until smooth, followed by noodles. Taste and add additional salt, pepper, red pepper flakes if desired. 9.Garnish with fresh parsley (optional) and serve. Notes *For a lighter version, you may substitute milk but only use 1/4 cup and add more as needed to meatball mixture. **You may substitute milk or half and half, but keep in mind the higher the fat content, the creamier the soup. You can add more sour cream at the end of cooking to help creamify. ***For a less "chunky" soup, add more beef broth and/or heavy cream/milk.

ZESTY MEATBALL NOODLE SOUP

Steps:

• Combine broth, tomatoes, 1 teaspoon of the garlic and the cumin in a pot. Cover and bring to a boil; simmer 5 minutes.
• Combine remaining garlic, the beef, 1/2 cup of the cheese, the salt and pepper in a bowl with hands. Shape into 3/4-inch meatballs.
• Add meatballs to broth. Cover and simmer 4 minutes. Add fettuccine and zucchini; bring to a boil. Simmer 2 minutes more, until fettuccine and zucchini are tender. Serve with remaining 1/2 cup cheese. Makes 4 servings.

VIETNAMESE MEATBALL PHO NOODLE SOUP (PHO BO) - COOKING AND BEER

Steps:

• To a large pot, combine the beef stock, green onions, chopped cilantro, ginger, bay leaves, peppers, cloves, star anise, black peppercorns, coriander seeds, and Japanese sake. Bring the mixture to a boil and lower to a simmer. Simmer the broth for 1 1/2 hours, covering the broth after 1/2 hour. Strain the broth into a bowl and then transfer it back to the pot. Keep warm on the stove until you are ready to serve.
• In a large bowl, combine all of the ingredients for the meatballs, except for the vegetable oil. Using clean hands or a large wooden spoon mix the ingredients together until fully combined. Line a baking sheet or large plate with parchment paper and form the meat into tablespoon-sized balls. Cover them with plastic wrap and place them in the fridge to firm up for about 30 minutes.
• Heat vegetable oil in a large nonstick skillet set over medium-high heat. Add the meatballs and brown on two sides. Lower the heat to medium-low and cover. Cook for 25-30 minutes or until the meatballs are cooked through. Transfer to a large plate and cover with foil until you are ready to serve.
• Assemble your bowls by placing cooked rice noodles and meatballs in the bowl. Pour the stock over top and then garnish with cilantro, green onions, jalapeno peppers, bean sprouts and a drizzle of hoisin sauce. Enjoy!