Vietnamese Chicken Meatball Soup Recipe

This tender, vibrant Vietnamese Chicken Meatball Soup is made with ground chicken, fresh ginger, and rich broth, ready in just 35 minutes. The aroma hits you immediately as the fresh herbs mingle with the hot, savory liquid. I find myself craving this comforting bowl every time the weather turns chilly.

Better Than Takeaway

I used to rely heavily on my local spot whenever I needed a comforting, aromatic soup. Then I realized how simple it is to build these flavors in my own kitchen.

The secret was treating the chicken meatballs with the same care as the broth. I learned quickly that a splash of fish sauce directly in the meat mixture makes all the difference.

Vietnamese Chicken Meatball Soup Ingredients

• 1 lb ground chicken
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp fish sauce (divided)
• 1/4 cup green onions, finely chopped
• 6 cups chicken broth
• 1 stalk lemongrass, bruised
• 2 cups baby bok choy, roughly chopped
• 4 oz dried rice noodles
• 1 lime, cut into wedges
• 1/2 cup fresh cilantro, chopped

How To Make Vietnamese Chicken Meatball Soup

1. 1. Mix the Meatballs: In a large bowl, combine ground chicken, garlic, ginger, 1 tablespoon of fish sauce, and green onions. Roll the mixture into 1-inch meatballs.
2. 2. Simmer the Broth: Pour the chicken broth into a large pot and add the bruised lemongrass and remaining tablespoon of fish sauce. Bring the liquid to a gentle boil over medium heat.
3. 3. Cook the Meatballs: Carefully drop the chicken meatballs into the boiling broth. Let them cook for 8 to 10 minutes until they float to the surface.
4. 4. Add Noodles and Greens: Remove the lemongrass stalk and discard it. Stir in the rice noodles and bok choy, simmering for another 3 to 4 minutes.
5. 5. Garnish and Serve: Ladle the soup into deep bowls while hot. Top generously with fresh cilantro and a squeeze of fresh lime juice.

Recipe Tips

• Wet your hands: Keep your hands slightly damp when rolling the meatballs to prevent the ground chicken from sticking.
• Bruise the lemongrass: Smashing the lemongrass stalk with the back of a knife releases its essential oils into the broth.
• Cook noodles separately: If you plan to have leftovers, cook the rice noodles in a separate pot so they do not soak up the broth.

What To Serve With Vietnamese Chicken Meatball Soup

A crispy baguette is excellent for dipping into the flavorful broth. You can also serve it alongside fresh summer rolls packed with crisp vegetables.

How To Store

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat. It is best to store the noodles separately to prevent them from becoming mushy over time.

FAQs

Can I use ground pork instead of chicken?
Yes, ground pork works beautifully and is very traditional in Vietnamese cooking.

Is this soup spicy?
The base recipe is mild and family-friendly. You can add sliced jalapenos or chili oil to your bowl if you prefer heat.

What can I substitute for lemongrass?
If you cannot find fresh lemongrass, a teaspoon of lemongrass paste or a squeeze of lemon juice provides a similar brightness.

Nutrition

• Calories: 310 kcal
• Total Fat: 11 g
• Saturated Fat: 3 g
• Cholesterol: 85 mg
• Sodium: 1250 mg
• Total Carbohydrate: 28 g
• Protein: 24 g

Try More Recipes:

• Italian Penicillin Soup With Chicken Recipe
• Chicken Wedding Soup Recipe
• One Pot Creamy Italian Ground Chicken Soup

Vietnamese Chicken Meatball Soup

Recipe by Emily Mitchell

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Vietnamese Chicken Meatball Soup features tender ground chicken, fresh ginger, and vibrant herbs ready in 35 minutes. This comforting meal is simple enough for busy weeknights while delivering complex, aromatic flavors in every spoonful.

Ingredients

• 1 lb ground chicken

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 2 tbsp fish sauce (divided)

• 1/4 cup green onions, finely chopped

• 6 cups chicken broth

• 1 stalk lemongrass, bruised

• 2 cups baby bok choy, roughly chopped

• 4 oz dried rice noodles

• 1 lime, cut into wedges

• 1/2 cup fresh cilantro, chopped

Directions

• 1. Mix the Meatballs: In a large bowl, combine ground chicken, garlic, ginger, 1 tablespoon of fish sauce, and green onions. Roll the mixture into 1-inch meatballs.
• 2. Simmer the Broth: Pour the chicken broth into a large pot and add the bruised lemongrass and remaining tablespoon of fish sauce. Bring the liquid to a gentle boil over medium heat.
• 3. Cook the Meatballs: Carefully drop the chicken meatballs into the boiling broth. Let them cook for 8 to 10 minutes until they float to the surface.
• 4. Add Noodles and Greens: Remove the lemongrass stalk and discard it. Stir in the rice noodles and bok choy, simmering for another 3 to 4 minutes.
• 5. Garnish and Serve: Ladle the soup into deep bowls while hot. Top generously with fresh cilantro and a squeeze of fresh lime juice.