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This Vietnamese Meatball Soup is delicious, nourishing and so quick and easy to make. It really is 'food as medicine' and a supurb family meal.
4.94 from 31 votes

Vietnamese Meatball Soup

This Vietnamese Meatball Soup is a delicious, fuss-free meal that is both nutritious and healing. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course, Soup
Cuisine: Asian
Servings: 4


  • 1 tbsp coconut oil
  • 4 cm ginger root -finely grated
  • 3 clove/s garlic -finely grated or crushed
  • 750 ml chicken stock or bone broth (3 cups)
  • 400 ml canned coconut milk
  • 1 tbsp ground turmeric
  • 2 tbsp fish sauce
  • 1 tbsp coconut sugar or rapadura
  • 4 kaffir lime leaves -vein removed and thinly sliced
  • 6-8 spring onion/s -white part sliced
  • Vegetables (of choice to add to soup) (optional) sliced very small is best so they cook quickly. I generally add whatever I have at the time, often broccoli, carrot, snow peas, shiitake mushrooms, and a handful of kale or baby spinach added right at the end.
  • Sea salt and freshly ground black pepper -to taste
  • ¼ bunch/s fresh coriander leaves -to serve
  • Chilli flakes -to serve


  • 1 cm ginger root -finely grated
  • 2 tbsp fresh coriander leaves -finely chopped
  • 1 carrot/s -finely grated
  • 500 g chicken mince
  • 1 tbsp coconut flour
  • 1 tsp sea salt
  • Ground black pepper -to taste
  • 1 lime/s (large) zest only (add juice to soup to finish)


  • In a large pot, heat the coconut oil. Add the ginger and garlic and sauté for a minute until the garlic just starts softening.
  • Now add the chicken broth, coconut milk, turmeric, fish sauce, coconut sugar, kaffir lime leaves and spring onion and bring to a rolling simmer.
  • Whilst that's heating, make your meatballs by putting the ginger, coriander, grated carrot, chicken mince, coconut flour, sea salt, black pepper, lime zest, into a large bowl. Mix together until well combined and form into golf sized balls.
  • When the soup comes to a rolling simmer, add the meatballs and allow to cook for 5 minutes or so until cooked through (the larger the meatballs the longer they will need).
  • If you are adding vegetables, carefully remove the meatballs and divide between the serving bowls and add the vegetables to the soup to blanch them for a couple of minutes (take care not to over cook them). Divide the vegetables between the bowls.
  • Lastly, add the lime juice to the soup, taste and add more seasoning if needed (salt and black pepper). 
  • Divide the soup between the bowls, garnish with the coriander and serve with chilli flakes.


  • Start with the meatballs. If you are going to make your own chicken mince, do this first and set aside.
  • Chop the ginger and coriander, 5 seconds, speed 8. Add the carrot 10 seconds, speed 8.
  • Add the chicken mince, coconut flour, sea salt, black pepper, lime zest, mix 30 seconds, reverse speed 2 (you may need to scrape the sides during the mixing) - make sure it is well combined and form into golf sized balls. Set aside.
  • Now start the soup. Mince the ginger and garlic, 5 seconds, speed 8.
  • At this point I transfer it to a pot as the blades will break up the meatballs when cooking them. Continue from step 4 in the method above.


  • Re-heat in a pot over a low heat until just hot.


  • Store in an airtight container in the fridge.
  • Can also be frozen.



Omit and replace with a pinch of chilli flakes.


Omit the spring onions.


Replace the fish sauce with a teaspoon of sea salt.

Home made Chicken Bone Broth

Recipe HERE

Different meatball

You can also sub the chicken for pork or turkey.


Sub the chicken broth for vegetable broth and the meatballs for cubes of firm organic tofu.

Add noodles

If my tribe are extra hungry, I cook up brown rice noodles, strain and divide between bowls. Then just add the above to it when ready (it heats the noodles). 

I'd love to hear how you enjoy this delicious, nourishing meal - post a comment or help it to reach more people by rating the recipe.