Thai meatball noodle soup

This Thai Meatball Noodle Soup is a warm, flavorful bowl of comfort that’s perfect for any day of the week. Tender, seasoned meatballs simmer in a rich and creamy coconut milk broth infused with vibrant spices and loaded with colorful bell peppers, carrots, noodles and fresh spinach.

What I love about this Thai Meatball Noodle Soup is its versatility and how easily you can customize it to your taste. I used ground meat for the meatballs, but you could switch it up with chicken, turkey, or even a plant-based alternative for a vegetarian version. The combination of creamy coconut milk, vibrant bell peppers, and tender spinach makes every spoonful comforting and satisfying.

This soup reminds me of similar recipes like the Orzo Meatball Soup —it’s all about balancing bold flavors with a creamy, hearty base and pasta. Whether you’re in the mood for something light or a filling meal, this soup hits all the right notes and can easily become a family favorite.

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

• Ground meat
• Noodles: Al dente
• Baby spinach
• Broth
• Coconut milk
• Bell peppers assorted colors: I used red, green and yellow pepper
• Carrots
• Celery
• Onion 
• Lemon or store-bought lemon juice
• Olive oil
• Seasoning: I used the following (Oregano, cajun seasoning, black pepper and salt)

How to make Thai meatball noodle soup

Prepare the Meatball Mixture

1. In a large bowl, combine the ground meat (I used ground chicken but you are welcome to use any ground meat of your choice) with ½ teaspoon each of oregano, Cajun seasoning, and black pepper. Add a pinch of salt for taste.
2. Mix everything well, ensuring the spices are evenly distributed. If the mixture feels too sticky to handle, chill it in the freezer for 15–20 minutes or add a small handful of breadcrumbs for easier handling.

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Form the Meatballs

1. Scoop out small portions of the mixture and roll them into bite-sized balls.
2. Cooking Options:
   • Oven Method: Preheat the oven to 180°C (350°F). Arrange the meatballs on a parchment-lined baking sheet and bake for 25–30 minutes until cooked through and golden brown.
   • Pan-Frying Method: Heat a little olive oil in a frying pan over medium heat. Cook the meatballs, turning occasionally, until golden brown on all sides and fully cooked. Set aside.

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Prepare the Vegetables

1. Finely chop the onion, celery, and bell peppers (use a mix of red, green, and yellow). Grate the carrots for a finer texture.

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Start the Soup Base

1. Heat 1–2 tablespoons of olive oil in a large pot over medium heat.
2. Add the chopped onion, celery, bell peppers, and grated carrots. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften.

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Add Broth and Coconut Milk

1. Pour in chicken, beef or vegetable broth (about 4 cups) and 1 can of coconut milk. Stir gently to combine, and bring the soup to a gentle boil.
2. Season the soup with ½ teaspoon each of oregano, Cajun seasoning, black pepper, and a pinch of salt. Squeeze in the juice of half a lemon or add store-bought lemon juice to taste.

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Finish the Soup with Spinach, Meatballs, and Noodles

1. Add a handful of baby spinach to the soup and let it wilt for a minute.
2. Gently place the cooked meatballs into the pot, simmer for 5–10 minutes then in the last 5 minutes add the al dente noodles and let the flavors meld.

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Taste and Serve

1. Taste the soup and adjust the seasoning as needed.
2. Ladle into bowls and serve hot. Enjoy your flavorful and hearty Thai-inspired meatball noodle soup!

Tips & mistakes to avoid for beginner cooks

1. Be careful not to overcook the meatballs, whether baking or pan-searing. Overcooking can make them dry and tough.
2. If you’re using store-bought broth like I did, taste it first before adding any salty seasonings, as most broths are already salty unless you choose a low-sodium option.
3. If al dente noodles aren’t available, you can use any soup noodles. Simply add them along with the spinach and meatballs. Keep in mind you’ll need extra broth, as uncooked noodles will absorb a significant amount of liquid.
4. Avoid overcooking the noodles to prevent them from becoming mushy.

More Easy Soup Recipes to add to your rotation

How to store leftover meatball and noodle soup

Storing Your Thai Meatball Noodle Soup

1. Let the soup cool to room temperature before storing. Transfer any leftovers to an airtight container and refrigerate for up to 3 days.
2. For longer storage, freeze the soup in an airtight container or freezer-safe ziplock bags to save space. It can be stored in the freezer for up to 3 months.
3. If possible store the noodles separately cause they might get too mushy the longer they stay in a liquid content.

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Reheating Instructions

• Refrigerated Soup: Reheat the soup on the stovetop over medium heat or in the microwave. If the soup is too watery, simmer it uncovered to reduce the liquid.
• Frozen Soup: Thaw the soup in the refrigerator overnight or at room temperature. Reheat using the stovetop or microwave as above.