This recipe is a slight twist on a New York Times Cooking recipe by Ali Slagle. This meatball soup is light, fragrant, easy to make, and so full of flavour. It is colourful, hearty and packed full of delicious veggies like spinach, cannellini (white kidney beans) and cilantro. It can be made ahead of time and reheats perfectly. If you are looking for a light brothy soup, this may be your new favourite go-to recipe. The original recipe does not include beans or the extra punch from Sriracha or chilli peppers but I think the beans make it more filling and the Sriracha and chilli add a bit of a kick. The soup can be enjoyed on its own or with a side of steamed white or brown rice.
If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @travelandmunchies!
Thai-Inspired Chicken Meatball Soup with Cannellini Beans 4 Steps
Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.
Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.
Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add Sriracha and cannellini beans. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.