Juicy Meatball Noodle Soup Recipe with Jammy Soft Boiled Eggs and Aromatic Herbs

5 from 1 vote

Juicy Meatball Noodle Soup Recipe with Jammy Soft Boiled Eggs and Aromatic Herbs

This juicy meatball noodle soup recipe with jammy soft boiled eggs, aromatic herbs, crunchy fried onions, chillies, and chives makes a Southeast Asian style noodle soup with rustic homemade pork meatballs. Called kuy teav in Cambodia, this comforting bowl of soup is typically eaten for breakfast, but also makes a comforting brunch, lunch or dinner.

Prep Time15

Cook Time25

Course: Breakfast, Noodle Soup, Soup

Cuisine: Cambodian

Servings:

Calories: 820kcal

Author: Lara Dunston

Ingredients

1 slice white bread
2 tbsp milk or as needed
1 clove garlic finely chopped
2 knobs ginger fresh, peeled
1 large shallot or small white onion finely diced
200 g pork mince fatty blend
1 tbsp fresh coriander/dill finely chopped – or other Southeast Asian herbs of your choice
½ tsp salt
½ tsp white pepper
2 lemongrass stalks white base only
1 litre stock chicken, pork or vegetable
2 large eggs
1 small carrot sliced
1 bunch bok choy or other Asian greens or lettuce
200 g rice noodles
6 garlic chives finely diced
2 tbsp fresh basil coriander and dill – or other Southeast Asian herbs of your choice

Garnish

lime wedges spring onions or scallions, fresh herbs such as coriander, basil, dill and mint, fresh sliced red chillies,

Condiments

fish sauce Sriracha sauce, chilli oil, chilli flakes, crispy fried shallots, crispy fried garlic

Instructions

In a dish, soak a slice of white bread, crusts and all, in around 2 tablespoons of milk or as needed; just enough to cover it.
Using a mortar and pestle, pound the garlic cloves and knob of ginger into a paste, then transfer to a mixing bowl, along with the fatty pork mince, soaked bread, salt, white pepper, and tablespoon of finely chopped fresh coriander, basil, dill or other Southeast Asian herbs of your choice. Combine well then refrigerate until ready to use.
Pound the other knob of ginger and lemongrass in the mortar and pestle just until they break and their aromas are released.
To a medium-sized soup pot over high heat, add the litre of stock, ginger and lemongrass, bring to a boil, then turn the heat to low and simmer.
While the soup is simmering, boil the eggs until jammy-soft (around 5 minutes – follow our guide to boiling perfect soft-boiled eggs) then transfer to a cold bowl of water and set aside.
Remove the pork mince mixture from the fridge and form the seasoned pork mince into mini meatballs: use a teaspoon to scoop out the mince, roll it between two hands a few times to shape into a rough small meatball of around 3cm in diameter (don’t over-roll), place it on a plate, and repeat.
Once you’ve finished making all the meatballs, increase the soup heat again, and gently submerge each meatball into the soup. Reduce the heat, add the carrot slices, and simmer for 10 minutes.
A few more minutes before you are reading to serve, add the rice noodles and stir to combine well, then ladle the noodle soup between bowls, arrange the meatballs, carrots and bok choy/lettuce on top, submerging the latter so it ‘cooks’.
Peel the eggs beside the bowls, and carefully slice each egg in half over the bowl where you intend to place the egg, so any soft runny yolk drips onto the noodles and not on your cutting board.
Sprinkle each bowl of noodles with finely sliced garlic chives and chilli flakes, and serve with fresh aromatic herbs, and condiments, such as chilli oil, fresh sliced red chillies, fish sauce, Sriracha sauce, crispy fried shallots, and crunchy fried garlic.

Nutrition