Vietnamese Meatball Soup


IMG_5389I received recipe as part of a group e-mail from a fruit and vegetable co op. I only get the fruit from this co op, but as soon as I saw this recipe I was planning when I was going to make it.

Daikon is one vegetable I’m always looking to use in new ways. Some soups I’ve had with it were too overwhelming, but the tastes in this soup balanced it out nicely.

So, I drove all the way out to Hawaii Kai for a $10 box of vegetables. Otsuji Farms, actually. I have a lot of interest in supporting local farms, even if I have to drive an hour and 10 minutes to get there. I picked up a few more vegetables from their tables while I was there. I was stoked to find out that daikon came with the box this week. I figured this soup was meant to be (yes, I know, it’s the middle of summer and no time to be making soup, but this was a serious CRAVING!).

Let me tell you, really quickly, about what I got for $10 in this box. 2 huge bok choy, 1 bunch choi sum, 2 daikon (w/leaves), 2 heads of manoa lettuce, and tons of green onion. There’s no way I paid more than a dollar per pound for all of this. I picked up 3 beets, TONS of kale, tomatoes, and some cilantro for 9 dollars more. Now that is awesome. I already roasted and pureed the beets for chocolate cake (Deceptively Delicious), and marinated half the kale for salad. veggies

I’m a very happy vegetablist this weekend.

The soup came out well. It has just a bit of spicy from red pepper flakes, salty from the fish sauce, and sweet from the daikon. I doubled the meatball mixture from this recipe because I wanted it to be hearty, and it worked out perfectly. I also added bok choy to the original, and I’m including it here. This soup is also super fast. I think it took me 30 minutes from start to finish to make this. Thanks to Audrey Hyde for passing this on!

Vietnamese Meatball Soup

1/2 lb. ground or chopped shrimp, or pork, or chicken, or turkey or any combination thereof (I used pork)
1/2 tsp. white pepper (*I used black)
1/2 tsp. salt
2 tsp. fish sauce
1 egg
3 Tbl. finely chopped onion

Put this all in a food processor and pulse until it is a lumpy paste, about 15 seconds.  Or chop it all up little and mix in a bowl.  Set aside.

Soup Broth:
1 Tbl. oil
1/2 onion chopped fine
1 clove garlic chopped fine
1 tsp. chili flakes
3 Tbl. fish sauce
4 ripe tomatoes quartered,

2 daikon (Korean turnip) peeled and sliced thin
5 c. chicken or beef or pork or vegetable stock (I used chicken)
2 c. water
1 tsp. shrimp paste
1/4 tsp. salt

head of bok choy, chopped
1 tsp. lime juice

Heat the oil.  Fry the onion and garlic and fry just until nice and fragrant.  Add the chilies, fish sauce, and tomatoes.  Fry for 1 minute.  Add the daikon, broth, water, shrimp paste, salt and lime juice.  Bring to a boil.  Reduce heat to a  nice simmer.  Scoop heaping spoonfuls of the dumpling mixture and slip into the broth.  Use all the dumpling mixture this way.  Add the bok choy and cook until the dumplings rise to the top, about 10 minutes.  Serve over rice or rice noodles.


One Response to “Vietnamese Meatball Soup”

  1. I really need to be more like you and buy veggies but i have no idea how to cook anything with veggies. teach me oh wise one. but then again, i have no money to buy vegetables. I can just look longingly at your pictures and wish i was eating as healthy as you. You are my inspiration. Keep posting up these healthy recipes!
    I just had another thought. If only I could hire you as a personal chef. wouldn’t that be awesome?! 😛

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