Thai Meatball Egg Drop Soup

Torn between takeout menus? Satisfy the craving for both Thai and Chinese food by whipping up this Thai meatball egg drop soup, with tender beef meatballs, carrots, green onions and silky egg ribbons swimming in a savory broth.

This easy soup recipe leans on two store-bought flavor powerhouses: Thai red chili paste and ramen broth. The chili paste brings heat, garlic and savory depth to the meatballs, while the broth gives the soup a deeply seasoned base without the need to start from scratch.

Consider this recipe a starting point, and customize it to make it your own. Replace the beef with pork, chicken or turkey, add extra vegetables, or toss in noodles to make the soup even heartier. It’s a flexible, takeout-inspired dinner you can tweak depending on what you have in the fridge.

Ingredients for Thai Meatball Egg Drop Soup

• Ground beef: Lean ground beef (like a 90% lean blend) works well here. It has enough fat to keep the meatballs tender and flavorful without making the soup overly greasy.
• Panko bread crumbs: Panko helps bind the meatballs, while keeping them light and tender. If you don’t have panko, regular plain bread crumbs will work as a one-to-one replacement, but the meatballs may be a little denser.
• Eggs: You’ll need one egg for the meatballs and four more for the egg-drop ribbons. Lightly beat the eggs before adding them to the broth, then drizzle them in slowly to create thin ribbons.
• Thai red chili paste: This is where the meatballs get their big flavor! Thai red chili paste adds heat, garlic and savory depth without having you prep a bunch of spices and aromatics.
• Ramen broth: Store-bought ramen broth is the shortcut ingredient that gives this soup its savory base. Look for it in cartons or jars near Asian ingredients or in the soup aisle or your local supermarket. Choose beef, chicken or pork ramen broth to match whatever protein you’re using for the meatballs.
• Shredded carrots: Carrots add sweetness, color and texture to the broth. Buy them already shredded to save time, or shred a couple yourself with a box grater.
• Green onions: Green onions bring a fresh, mild onion flavor to the broth. Slice them thinly so they soften quickly and bring a little texture to each spoonful.
• Cilantro: Fresh cilantro adds a bright, fresh finish. If you’re not a fan, you can skip it or garnish your bowl with extra green onions.

Directions

Step 1: Mix and bake the meatballs

Preheat the oven to 375°F. Crumble the ground beef into a large bowl. Add the panko, one egg and the Thai red chili paste, and mix lightly but thoroughly, just until everything is combined.

Shape the mixture into 1-1/2-inch balls and place them on a greased rack set over a shallow baking pan. Bake the meatballs, uncovered, until the meatballs are cooked through and no longer pink, about 15 to 18 minutes,.

Editor’s Tip: Use a light touch when mixing and shaping the meatballs to keep them tender.

Step 2: Simmer the broth and vegetables

While the meatballs are in the oven, bring the ramen broth to a boil in a large saucepan over medium heat. Reduce the heat to a simmer and add the carrots and green onions. Cook them until the carrots are tender, abour five to seven minutes.

Step 3: Add the eggs and meatballs

Slowly drizzle the remaining beaten eggs into the simmering broth, stirring constantly. Add the baked meatballs and heat them through. Ladle the soup into bowls and garnish it with fresh cilantro.

Editor’s Tip: For delicate egg ribbons, crack the eggs into a liquid measuring cup with a spout, then beat them before adding to the soup. The spout makes it easier to drizzle the eggs slowly into the hot broth.

Recipe Variations

• Swap the protein: Use ground pork, chicken or turkey instead of beef. Just be sure to adjust the baking time as needed and cook the meatballs to a safe internal temperature for the protein you choose.
• Turn up the heat: Stir an extra spoonful of Thai red chili paste into the meatball mixture, or add a little to the broth for more heat. You can also drizzle chili crisp or Sriracha at the table to spice up individual bowls.
• Include more veggies: Toss sliced mushrooms, chopped baby bok choy, snow peas or shredded cabbage into the pot with the carrots and green onions. It’s an easy way to bulk up the soup and clean out the vegetable drawer.
• Add noodles: Stir cooked ramen or rice noodles into the soup with the meatballs to make the soup even more filling.

How to Store Thai Meatball Egg Drop Soup

Let the soup cool slightly, then transfer it to an airtight container and refrigerate it for up to four days. For easy heat-and-eat meals, divide the soup into individual portions before refrigerating it. Reheat leftovers on the stovetop over medium-low heat, or microwave single servings in short bursts until the broth is hot and the meatballs are warmed through.

Can you freeze Thai meatball egg drop soup?

You technically can freeze egg drop soup, but for the best texture, I wouldn’t recommend it. The egg ribbons can become rubbery after freezing and thawing.

If you want to get a head start, bake the meatballs, let them cool completely, then freeze them in a resealable freezer bag or freezer-safe container for up to two months. When you’re ready for soup, thaw the meatballs overnight in the refrigerator and make the broth and egg ribbons fresh.

Thai Meatball Egg Drop Soup Tips

Can you use frozen meatballs?

Sure! A bag of frozen meatballs is a handy shortcut, but it won’t deliver the same aromatic depth or punch of heat as when you make these homemade meatballs with Thai red chili paste. If you use frozen meatballs, add them straight from the freezer to the simmering broth and cook them until they’re heated through.

How do you get thin egg ribbons?

For egg drop soup with thin, silky egg ribbons, slowly drizzle lightly beaten eggs into simmering (not boiling) broth while stirring constantly or whisking with a fork. I recommend pouring the eggs from a liquid measuring cup with a spout for better control over the stream, so you get delicate ribbons instead of scrambled-looking pieces.

Can you make the meatballs ahead of time?

Yes! You can make and bake the meatballs up to three days ahead, then let them cool and store them in an airtight container in the refrigerator. When it’s time to bring the soup together, simply add the meatballs to the simmering broth and heat them through.

What can you serve with Thai meatball egg drop soup?

Thai meatball egg drop soup makes a great starter or light lunch when it’s paired with spring rolls or smashed chili-crisp cucumber salad. For dinner, serve a small bowl alongside grilled chicken satay, steamed rice, pad Thai, a simple veggie stir-fry or Thai basil chicken.