Thai Meatball and Egg Drop Soup

23 45 260
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 6
Thai Meatball and Egg Drop Soup
Health Rating


454 gm Chicken, ground, lean (or turkey)
1/2 cup grated Carrots
2 tbsp Cilantro (coriander) (chopped)
1 pepper(s) Red chili pepper (also chile or chilli)
1/4 cup Green onion, scallion, ramp (chopped, green parts only)
3 tbsp minced Ginger root
4 tbsp Coconut aminos, Coconut Secret
1/4 tsp Salt
1/2 tsp Black pepper
1 medium egg Egg
1 tsp Red pepper flakes (optional)
1 tbsp Sesame oil
2 pepper(s) Red chili pepper (also chile or chilli) (deseeded and chopped)
4 cup Chicken broth (stock)
1 1/2 cup Water
1 tsp Fish sauce
3 large egg Egg (whisked)
1 tbsp Lime juice (fresh)
1/2 cup Green onion, scallion, ramp (chopped, or use spring onion)
1 large Carrots (cut into matchsticks)
2 tbsp Cilantro (coriander)
1 tsp Salt
1 tsp Black pepper


For the meatballs:

Preheat oven to 400°F/200°C.

In a bowl combine chicken, shredded carrot, 1 red chili, 1/4 cup green onion, 2 tbsp ginger, 2 tbsp coconut aminos, salt, pepper, 1 egg and red pepper flakes. 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.

Place balls on lined baking sheet and bake for 20-25 minutes.

Once cooked remove from the heat and set aside until your'e ready to add them to the soup.

For the soup:

In a large pot, warm the sesame oil on a medium heat. Add the remaining ginger and chopped chilis to the oil and gently sauté for 1-2 minutes.

Add the stock, water, remaining coconut aminos, fish sauce, and lime juice to the pot and turn up the heat to medium high.

While the broth is heating up, whisk 3 eggs. Once the broth begins to boil, slowly drizzle the eggs into the soup. Use a fork to stir the eggs to create ribbons and prevent clumping.

Reduce the heat and then add the scallions, carrot, and cilantro and let the soup. Carefully drop the meatballs into the broth. Taste the soup and season with salt and pepper to your own preference.

Top with more more scallions, cilantro, and/or chili if you'd like and serve.

Nutrition Facts

Per Portion

Calories 260
Calories from fat 145
Calories from saturated fat 39
Total Fat 16.1 g
Saturated Fat 4.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 6.9 g
Cholesterol 190 mg
Sodium 1419 mg
Potassium 301 mg
Total Carbohydrate 9.7 g
Dietary Fiber 1.5 g
Sugars 2.9 g
Protein 19.0 g

Dietary servings

Per Portion

Meat 0.8
Meat Alternative 0.4
Vegetables 1.0

Energy sources

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