Intolerances: Fructose, Gluten, Soy, Dairy
Garlic, ginger, onion…you won’t miss them. This soup is rich in flavor and perfect for on a cool day.
On a chilly day in the Minneapolis winter, I crave a bowl of warm, rich soup. I have been playing around with a variety of soup flavors and recipes, and decided to tackle a favorite, wonton soup. After some trial and error, I realized that making gluten free wontons or using any substitute, tended to be a bit tedious. I wanted something easy, something that anyone could make, therefore I swapped out the wontons for rice noodles and simply made the filling into meatballs. With the addition of some cabbage for texture, I was able to come up with a delicious Rice Noodle Soup with Meatballs.
Serve With:
- Spring Rolls
- Seaweed Salad
- Side Salad with Creamy Sesame Dressing
What you need:
- Chicken Stock (Swanson Chicken Stock, unsalted)
- Water
- Chicken Parts (Leg/Wing/Thigh/etc.)
- Ground Pork
- Shrimp
- Brown Rice Noodles
- Lemongrass
- Lemongrass Paste
- Oyster Sauce
- Coconut Aminos
- Sesame Oil
- Fish Sauce
- Rice Vinegar
- Asafoetida (Devil’s Dung)
- Kosher Salt
- Fresh Cracked Black Pepper
- Green Cabbage
- Pot
- Food Processor
- Wooden Spoon
- Sheet Pan (lined with parchment or wax paper)
- Bowl and Spatula or Mixing Spoon
The Broth
Let’s start building the broth. Place your chicken in your pot and add the stock, water, lemongrass sprigs, salt, pepper and devils dung. Let simmer for 1.5 hour.
Add the coconut aminos, sesame oil, fish sauce, rice vinegar, oyster sauce and lemongrass paste. Stir and continue to simmer for an additional 30-45 minutes.
The Meatballs
These meatballs are quick and easy, but I still recommend making them while the broth is simmering, that will give you time to place the meatballs in the fridge to set up. First thing to do is place the shrimp in a food processor. Pulse the shrimp until it becomes completely chopped down and forms into a sticky paste, usually about 30 seconds. Next, add the shrimp, along with the ground pork (or chicken) in a bowl. Add in the salt, pepper, devils dung, lemongrass paste and coconut aminos. Stir to combine. Form into balls and place on a parchment lined baking sheet. I use my medium scoop to form the balls, but feel free to use a spoon, your hands, etc. Place the meatballs in the fridge to let set.
The Soup
Everything is coming together, you just have one final item to prep, the cabbage. First, cut the cabbage in half and set one half aside. Next, cut the remaining half in half. Rinse the cabbage under water and dry with a paper towel. If any of the outer layers come off, discard. Using your knife, cut out the core of each of the halves, including the stem. This will be the solid white portion on the corner seam of each quartered part. You will use one of and half of the remaining cabbage. Thinly slice/chop and set aside.
Now, head back to the soup and take out the chicken. Feel free to save the chicken for another meal or stock. Add in the rice noodles, I like to break them up when I add them to ensure that they’ll fit in the spoon. After 2 minutes, add the meatballs and cabbage. The soup will be ready in an additional 3-4 minutes.
Ladle your soup into your favorite bowl and enjoy!
Rice Noodle Soup with Asian Meatballs
Intolerances: Fructose, Gluten, Soy, Dairy
Serves: 4-6
Prep Time: 15 minutes Total Time: 2 hours 30 minutes
Broth
32oz Chicken Broth (Swanson Chicken Stock, unsalted)
3 cups Water
3 sprigs Lemongrass
2-3 Chicken legs/wings/etc.
1 Tbsp Kosher Salt
1 tsp Black Pepper
1 Tbsp Devils Dung
½ cup Coconut Aminos
1 ½ Tbsp Sesame Oil
1 ½ Tbsp Rice Vinegar
1 Tbsp Fish Sauce
1 Tbsp Lemongrass Stir-in Paste
2 Tbsp Oyster Sauce
4 oz Rice Noodles
⅓ head Green Cabbage, chopped
Meatballs
½ lb shrimp
½ lb ground pork or chicken
2 Tbsp coconut aminos
1 tsp lemongrass stir-in paste
1 tsp devils dung
1 tsp Kosher Salt
½ tsp Black Pepper
- Add your chicken to a large pot, along with the chicken broth, water, lemongrass sprigs, devil’s dung, kosher salt and pepper. Turn on the heat to low and begin simmering the broth for an hour and a half.
- While the broth is simmering, add the shrimp to a food processor. Pulse for about 30 seconds until the shrimp become completely chopped and it has begun to form a paste.
- Add pork and shrimp to a mixing bowl, along with coconut aminos, lemongrass paste, devil’s dung, kosher salt and pepper. Mix until combined.
- Line a baking sheet with parchment paper. Using a medium scoop or spoon, create meatballs and place on the baking sheet. If the meatballs are sticking to your hands, spray some non-stick on your hands before forming the balls. Place the meatballs in the fridge.
- Thinly slice up 1/3 of a head of cabbage, make sure you remove the core and wash the cabbage before chopping.
- After the broth has been simmering for an hour, remove the chicken and lemongrass sprigs. Mix in the remaining ingredients: coconut aminos, sesame oil, fish sauce, rice vinegar, lemongrass paste and oyster sauce. Stir and continue simmering for 30-45 minutes.
- Add the rice noodles to the soup, I like to break these into the pot to ensure you have smaller noodles that will fit on a spoon.
- After 2 minutes, add the meatballs and cabbage to the soup. Continue simmering for an additional 2-4 minutes, until the noodles and meatballs are cooked through. Serve immediately!
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