RECIPE: Thai-Inspired GF Meatball Soup

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

Serves 4 

• 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.