The original recipe was written for chicken, but I didn't have ground chicken and I did have ground pork, so that's what I used and we scarfed this down! It's naturally gluten free, I didn't have to make adjustments, but I did double the amount of spinach.
Original recipe: Thai-Inspired Chicken Meatball Soup
Thai-Inspired GF Meatball Soup
- 1 4-inch piece ginger, peeled
- 6 garlic cloves, peeled
- 1 jalapeno
- 2 pounds ground chicken, turkey or pork
- 1 large bunch cilantro, leaves and stems finely chopped, a few leaves left whole for garnish
- 3 T. fish sauce, divided
- 1 t. himalayan pink salt
- 2 T. coconut oil
- 2 c. chicken broth
- 1 14-ounce can full-fat coconut milk
- 1/2 t. granulated sugar
- 10 ounces baby spinach
- 1 T. lime juice, plus lime wedges for serving
Preheat the oven to 375F.
Using the small holes of a box grater or microplane, grate the ginger, garlic and jalapeno (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the meat, chopped cilantro, 2 T. fish sauce and 1 t. salt. Use your hands to fully combine but do not overmix.
Form into 1-inch meatballs (I use a 25mm disher) and arrange them on a baking pan. Bake for 20-25 minutes until bottoms are browned.
While the meatballs are cooking, heat 2 T. oil in a medium saucepan over medium heat. Add the reserved ginger mixture and saute until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar, and the remaining 1 T. fish sauce. Bring to a simmer.
When the meatballs are cooked, transfer them to the broth and simmer 5-8 minutes to meld flavors.
Remove from heat, add the spinach and lime juice, and stir until spinach is wilted. Garnish with cilantro.
Serve with lime wedges.