Thai Meatball Egg Drop Soup

Total Time Prep/Total Time: 30 min.
Yield 6 servings
Contest Winner
Test Kitchen Approved
With its delicate egg ribbons and Thai red chili–spiced meatballs in a savory ramen broth, this Thai meatball egg drop soup mashes up favorites to create something new and oh-so-satisfying.

Ingredients

  • 1 pound ground beef
  • 1/2 cup panko bread crumbs
  • 1 large egg
  • 3 to 4 tablespoons Thai red chili paste
  • EGG DROP SOUP:
  • 8 cups ramen broth
  • 1 cup shredded carrots
  • 1 cup chopped green onions
  • 4 large eggs, lightly beaten
  • Fresh cilantro leaves

Directions

  1. Preheat oven to 375°. In a large bowl, crumble beef. Add panko, egg and Thai red chili paste; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on a greased rack on a shallow baking pan. Bake, uncovered, until no longer pink, 15-18 minutes.
  2. Meanwhile, in a large saucepan, bring broth to a boil over medium heat. Reduce to a simmer. Add carrots and green onions; cook until carrots are tender, 5-7 minutes.
  3. Drizzle beaten egg into hot broth, stirring constantly. Add meatballs; heat through. Garnish with fresh cilantro before serving.

Nutrition Facts

1-1/2 cups: 273 calories, 15g fat (5g saturated fat), 204mg cholesterol, 1323mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 24g protein.

I love egg drop soup, but it can be a little boring sometimes, and I wanted to switch things up. After being on a Thai food kick lately, I decided to add Thai meatballs to the classic soup. —Julie Merriman, Seattle, Washington
Recipe Creator

© 2026 RDA Enthusiast Brands, LLC