Fusion Pho Meatball Soup

This is your basic meatball and noodle recipe, well Asian anyway. It’s got all the flavors including the Asian trinity, ginger, garlic and scallion.

Of course, you can add anything you would like to make it more nutritious, such as bok choy, spinach, celery, broccoli, mushrooms, Pho Meatball Souppeas or pea pods, carrots, anything you love in soup! Use this as a blank canvas to make your imagination soar! Let me know what you conjure up please!

Print Recipe
Fusion Pho Meatball Soup
Make a batch of Spicy Korean Meatballs, see below for recipe. Bake as directed. Or make a batch of traditional meatballs, see below. The broth isn't traditional Pho broth as that needs to be simmered for days, but it's quick and satisfying.
Instructions
Make Broth
  1. Saute Star Anise, onion, garlic and ginger in 1 tbsp oil until deep brown in color, burnt is actually okay.If you're not in a hurry, roast the vege's and spices at 400F for about 30 minutes or until charred, then add to stock. Add in 2 qts. chicken or beef stock, either homemade or store bought. Make sure it's low sodium. Add sugar, soy sauce, fish sauce and simmer for 30 minutes covered. Strain and return to pot. Taste for seasoning. Add more soy or fish sauce if not salty enough. While broth is cooking, prepare noodles. Follow package directions. Drain and set aside.
Make Meatballs
  1. Preheat oven to 350°F. If you are making Korean Spicy Meatballs see below for the recipe. If you are using the traditional meatball recipe, mix ground beef, bread crumbs, egg, cilantro, chili sauce, garlic powder and ginger in large bowl until well blended. Shape into 1-inch meatballs. Arrange meatballs in single layer on parchment lined baking sheet. Bake 15 to 20 minutes or until cooked through. Drain fat, if needed. Set aside, cover to keep warm.
Serve
  1. Place noodles in bottom of deep individual bowls, add in cooked meatballs on top. Cover with hot broth and serve with garnishes. Allow each person to add what ever garnishes they like! Slurp and enjoy!
Recipe Notes

Go here for my Spicy Korean Burgers and Meatballs recipe!

If you want a more traditional broth, you can roast soup bones with the vege's and spices and make your own broth from scratch. This is good for a weekend prep.

Add a Comment

Your email address will not be published. Required fields are marked *

Fusion Pho Meatball Soup

Fusion Pho Meatball Soup

In this soup I have fused Vietnamese Pho soup with Korean Meatballs. It is so good. It’s not too spicy, a little bit sweet and so comforting. Make a pot with my Korean Spicy Burger and Meatballs recipe and slurp your way to heaven. Make enough so you can take some to work for lunch the next day.

Meatballs

  • Make a batch of Spicy Korean Meatballs. Bake as directed. Or make a batch of traditional meatballs, see below.

Broth Ingredients

  • 1 Star Anise pod
  • 1 inch chunk of ginger, sliced
  • 2 cloves garlic, peeled, cut inhalf
  • 1 med. onion, quartered, peeled
  • 1 tbsp Brown Sugar or sweetener of choice
  • 1 tbsp each, Soy sauce and Fish sauce
  • 4 oz Thin rice noodles, cooked according to package directions.

Or take a short cut and use:

  • 2 qt Simply Asia Vietnamese Inspired Pho Beef Broth
  • Spice it YOUR Way with grated ginger, garlic, and/or minced hot peppers.

Traditional Asian Meatballs

  • 1 lb Ground beef
  • 1 Egg, beaten
  • 1/4 cup Plain bread crumbs
  • 2 tbsp Chopped cilantro
  • 1 to 2 tablespoons hot chili sauce
  • 1 tsp Garlic powder
  • 1/2 tsp Ground ginger

Serve with Garnishes

  • 1 cup Bean sprouts
  • 1/4 cup Chopped fresh cilantro
  • 3 tbsp Chopped green onions
  • Sliced jalapeno pepper

Instructions:

  1. PREHEAT oven to 350°F. If you are making Korean Spicy Meatballs go here for the recipe.

    If you are using the traditional meatball recipe, mix ground beef, bread crumbs, egg, cilantro, chili sauce, garlic powder and ginger in large bowl until well blended.

    SHAPE into 1-inch meatballs. Arrange meatballs in single layer on parchment lined baking sheet.

    BAKE 15 to 20 minutes or until cooked through. Drain fat, if needed. Set aside.

Make Broth and Noodles

  1. Saute aromatics in 1 tbsp oil until deep brown in color, burnt is actually okay. Add in 1 qts. chicken stock, either homemade or store bought. Make sure it’s low sodium.
    Add sugar, soy sauce and/or fish sauce and simmer for 30 minutes covered.
    Strain and return to pot. Taste for seasoning. Add soy or fish sauce if not salty enough.

    If using store bought Pho broth, bring to boil, simmer 10 minutes if you are adding your own spices. No need to strain.

    While broth is cooking, make noodles. Follow package directions. Drain and set aside.

Serve

  1. Place noodles in bottom of deep individual bowls, add in cooked meatballs on top. Cover with hot broth and serve with condiments. Allow each person to add what ever condiments they like!
    Slurp and enjoy!

Add a Comment

Your email address will not be published. Required fields are marked *

0Shares