Description
A flavorful and comforting Thai Meatball Egg Drop Soup featuring tender baked ground beef meatballs infused with spicy Thai red chili paste, simmered in a savory ramen broth with fresh vegetables and delicate egg ribbons, garnished with cilantro.
Ingredients
Meatballs
- 1 pound ground beef
- 1/2 cup panko bread crumbs
- 1 large egg
- 3 to 4 tablespoons Thai red chili paste
Egg Drop Soup
- 8 cups ramen broth
- 1 cup shredded carrots
- 1 cup chopped green onions
- 4 large eggs, lightly beaten
- Fresh cilantro leaves, for garnish
Instructions
- Mix and bake the meatballs: Preheat the oven to 375°F. In a large bowl, crumble the ground beef. Add panko breadcrumbs, one egg, and Thai red chili paste. Mix lightly but thoroughly until just combined to maintain tenderness. Shape the mixture into 1-1/2-inch meatballs and place them on a greased rack set over a shallow baking pan. Bake uncovered for 15 to 18 minutes or until cooked through and no longer pink.
- Simmer the broth and vegetables: While the meatballs bake, bring the ramen broth to a boil in a large saucepan over medium heat. Reduce to a simmer and add shredded carrots and chopped green onions. Cook for about 5 to 7 minutes until the carrots are tender.
- Add the eggs and meatballs: Slowly drizzle the remaining beaten eggs into the simmering broth while stirring constantly to create delicate egg ribbons. Add the baked meatballs to the soup and heat through. Garnish with fresh cilantro leaves before serving.
Notes
- Use a light touch when mixing and shaping meatballs to keep them tender and prevent toughness.
- For delicate egg ribbons, use a liquid measuring cup with a spout to drizzle eggs slowly into the hot broth while stirring.
- Adjust the amount of Thai red chili paste according to your preferred spice level.
- Serve the soup immediately for best texture and flavor.
