Pho-Inspired Meatball Soup with Rice Noodles
Vietnamese-style beef broth soup featuring seasoned ground beef meatballs baked until tender, then simmered with thin rice noodles and finished with fresh bean sprouts, cilantro, and green onions. The broth is aromatic with garlic and ginger while chili sauce adds gentle heat. Perfect for weeknight dinners or when you want pho's comforting flavors without hours of simmering. This version shortcuts traditional pho by using store-bought broth and pre-made meatballs, delivering authentic taste in under 45 minutes.
Ingredients
- 1 pound ground beef
- ¼ cup plain bread crumbspanko bread crumbs1:1textureadds gluten
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- 1 egg beaten
- 2 tbsp fresh cilantro, chopped
- 1 to 2 tbsp, hot chili sauce
- 1 tsp garlic powder
- ½ tsp ground ginger
- 2 containers (26 oz each) vietnamese-inspired pho beef broth
- 4 oz thin rice noodles
- 1 cup bean sprouts
- ¼ cup fresh cilantro, chopped
- 3 tbsp green onions, chopped
Instructions
- 1
Preheat oven to 350°F.
- 2
Combine ground beef, bread crumbs, egg, cilantro, chili sauce, garlic powder, and ginger in a large bowl until well blended.
- 3
Shape mixture into 1-inch meatballs.
- 4
Arrange meatballs in a single layer on a foil-lined 15x10x1-inch baking pan.
- 5
Bake for 15 to 20 minutes until cooked through. Drain fat if needed and set aside.
- 6
Pour broth into a large saucepan and bring to a boil over medium heat.
- 7
Add noodles and meatballs, cook and stir for 3 minutes until noodles are tender but firm.
- 8
Remove from heat and stir in bean sprouts, cilantro, and green onions.
- 9
Ladle soup into bowls to serve.
Tips
Shape meatballs uniformly and chill for 15 minutes before baking to prevent them from falling apart during cooking.
Don't overcook noodles after adding to broth; aim for al dente texture by stirring continuously and checking at 2 minutes.
Prepare fresh garnishes (sprouts, herbs, onions) in advance and add just before serving to maintain crisp texture and bright flavor.
Good to Know
Refrigerate cooled soup in airtight containers for up to 3 days. Meatballs and broth keep separately up to 4 days. Store garnishes separately to maintain texture.
Prepare meatball mixture up to 24 hours ahead; refrigerate covered. Shape and bake meatballs up to 2 days ahead. Broth stores refrigerated up to 4 days or frozen up to 3 months. Assemble soup just before serving for best noodle and sprout texture.
Ladle into bowls and serve immediately. Offer lime wedges, extra cilantro, sliced jalapeños, hoisin sauce, and sriracha at the table for customization.
Common Mistakes
Mix meatball ingredients until just combined to avoid dense, tough meatballs from overmixing.
Don't skip draining fat after baking meatballs to avoid greasy, heavy broth.
Add garnishes last and off heat to preserve their fresh flavor and crisp texture.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
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FAQ
Can I make this in an Instant Pot?
Yes. Use pressure cooker mode: arrange meatballs in steamer basket above broth, cook on high pressure for 8 minutes, quick release. Add noodles after pressure releases, stir for 2 minutes, then finish with garnishes.
Can I freeze this soup?
Freeze meatballs and broth together in airtight containers for up to 3 months. Thaw overnight in refrigerator and reheat gently. Add fresh noodles and garnishes after reheating to maintain texture.
What if I can't find Vietnamese pho broth?
Substitute beef broth or beef stock (1:1 ratio). Add 1 tablespoon fish sauce, 1 star anise, and 1-inch ginger slice to the broth while heating to approximate traditional pho flavors.