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This recipe is easy

Ultra-comforting meatball soup

45 minutes Cook time 40 minutes Prep time 4 to 6 servings


Meatball and bok choy



On the stove


  1. In a large saucepan over medium heat, heat oil. Add sweet potatoes, onion, lemongrass, garlic, ginger, curry and cinnamon. Season with salt and pepper. Cook covered for 10 minutes, stirring frequently. Add curry paste and cook 1 additional minute, stirring.
  2. Pour broth and coconut milk to saucepan. Season with salt and pepper and mix well. Bring to a boil. Simmer over medium-low heat, uncovered, for 20–25 minutes or until sweet potatoes are very tender.

In The Oven

Meatball and bok choy

  1. In the meantime, place a rack in the top third of oven and a second rack in the middle. Preheat oven to 230 °C (450 °F). Line two baking sheets with parchment paper.
  2. In a bowl, combine all ingredients except bok choy and oil. Season generously. Using your hands, shape into meatballs using approximately 15 mL (1 tbsp.) of meat mixture for each. Place meatballs on baking sheet and bok choy on second baking sheet. Oil meatballs and bok choy. Salt bok choy. Cook meatballs on top rack of oven and bok choy on middle rack for 12–14 minutes or until meatballs and bok choy are lightly golden, turning halfway through cooking. Set aside.
  3. Remove lemongrass and cinnamon stick from soup. In a blender, blend soup until smooth. Pour soup to saucepan. Add meatballs. Simmer gently for 5 minutes to warm. Add lime juice and season to taste.
  4. Serve soup in bowls. Top with bok choy, fresh herbs, peanuts and peppers. Season with pepper. Serve with cooked rice noodles, if desired.

Nutritional values ​​(per serving)

  • 653 calories
  • 30 g of protein
  • 45 g of fat
  • 39 g of carbohydrates
  • 7 g of fibre
  • 10 g of sugar
  • 997 mg of sodium
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