ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Thai Meatball Soup

Yield 8 servings


  • 6 cups chicken stock
  • 1 can coconut milk
  • 1 pound Jimmy Dean Roll Sausage
  • 8 ounces ground beef
  • 1 beaten egg white
  • 1/4 cup breadcrumbs
  • 1 tablespoon chopped garlic
  • 2 tablespoons grated ginger
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon red pepper flakes
  • 1 piece lemongrass
  • 1/4 cup shredded carrots
  • 1/2 cup sliced mushrooms
  • 1 bunch spinach, cleaned and roughly chopped
  • Chopped peanuts and toasted coconut for garnish (optional)

How to Make It

  1. Pour chicken stock and coconut milk into large Dutch oven or stock pot. Bring to a soft boil over low heat. Mix sausage, ground beef, beaten egg, breadcrumbs, ginger, cilantro, salt and pepper, red pepper flakes, onion and garlic. Form mixture into small bite-size balls. Add lemongrass, mushrooms and carrots to simmering stock, bring to gentle boil. Add meatballs and cook 5 minutes. Add spinach. Heat an additional 2 minutes.