Thai Meatball and Egg Drop Soup Recipe

Thai Meatball and Egg Drop Soup: Thai flavors mixed into a traditional egg drop broth for a comforting and filling soup. Paleo + Whole 30 + Low Carb

Servings: 4 servings


1 lb . ground turkey or chicken
1 large shredded carrot about 1/2 cup
2 tablespoons fresh cilantro chopped
1 red chili chopped* see note on chilies
1/4 cup green onion green parts only for Low FODMAP, chopped + more for garnishing
2 tablespoons fresh grated ginger
2 tablespoons Coconut Aminos or 1 -2 tablespoons gluten free soy sauce* see note
1/4 teaspoon salt *see note
1/2 teaspoon pepper
1 egg
Dash red pepper flakes optional

1 tablespoon sesame oil or coconut oil
1 tablespoon minced ginger
2 red chilies deseeded and chopped
4 cups organic chicken stock 1 quart or 946 ml
1 1/2 cups water 375 ml
2 tablespoons Coconut Aminos or gluten free soy sauce
1 teaspoon fish sauce
1 tablespoon lime juice
3 large eggs whisked
1/2 cup spring onions chopped 1 large bunch, use only the green parts for low fodmap
1 large carrot cut into matchstcks
2 tablespoons freshly chopped cilantro
salt & pepper to taste


Meatball Prep

  1. Preheat oven to 400°F/200°C
  2. In a bowl combine all of your meatball ingredients. Mix well and form into balls. If the mixture is a bit wet and sticks, wet your hand with a little water and then roll the balls.
  3. Place balls on lined baking sheet and bake for 20-25 minutes.
  4. Once cooked remove from the heat and set aside until your'e ready to add them to the soup

Soup Prep

  1. Visit Thai Meatball and Egg Drop Soup @ for full instructions.

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