Ginger Pork Meatball Noodle Soup Recipe

Ginger-Pork Meatball Noodle Soup is pure comfort in a bowl—warm, aromatic, and perfect for chilly evenings. This pho-inspired noodle soup captures the deep, layered flavors of traditional pho but uses a time-saving approach: a high-quality store-bought beef broth is boosted with freshly crushed whole spices to recreate that signature aroma. Tender ginger pork meatballs, bright herbs, and crisp sprouts make this an easy weeknight favorite that still feels special.

The broth balances rich, savory notes with fresh aromatics. I briefly caramelize onion, garlic and ginger, then add beef broth with fish sauce and hoisin for depth. Grinding star anise, cloves, and coriander seeds just before adding them releases their oils and intensifies the broth quickly. The meatballs—seasoned with fresh cilantro, green onion, Thai chiles, garlic, and ginger—are par-baked and finished in the simmering broth so they stay tender and juicy. Serve over rice noodles with lime, Thai basil and broccoli sprouts for contrast and brightness.

This soup manages to be both light and refreshing and richly satisfying. Crisp broccoli sprouts and fresh herbs cut through the savory broth, while a squeeze of lime brightens every bite. If you like heat, serve with extra sliced serrano or a drizzle of sriracha.

Ingredients

For the Broth

• 2 tablespoons avocado oil
• 1 yellow onion, halved and thinly sliced
• 1 serrano pepper, halved
• 4 garlic cloves, minced
• 2 teaspoons freshly grated ginger
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 8 cups low-sodium beef broth
• 1 tablespoon fish sauce
• 2 tablespoons hoisin sauce (use a gluten-free brand if needed)
• Zest of 1 lime
• 2 star anise
• 6 whole cloves
• 1 teaspoon coriander seeds
• 2 bay leaves
• 1 cinnamon stick
• ½ cup chopped cilantro leaves and tender stems

For the Ginger-Pork Meatballs

• 1 pound ground pork
• 2 green onions, minced
• 2 garlic cloves, minced
• 1 Thai chili, minced (use 2 for more heat)
• ¼ cup minced fresh cilantro
• 2 teaspoons freshly grated ginger
• 1 tablespoon hoisin sauce
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground pepper
• ¼ cup gluten-free panko breadcrumbs (or regular panko if not gluten-free)

For Serving

• 14-ounce package rice noodles (adjust amount to preference)
• Broccoli sprouts
• Fresh cilantro and Thai basil
• 1 lime, cut into wedges
• Sriracha or extra sliced serrano peppers, optional

Step-by-step

Step one: Cook the aromatics

Heat oil in a large pot or Dutch oven over medium-high heat. Add the sliced onion, halved serrano, garlic, grated ginger, salt and pepper. Cook, stirring occasionally, until the onion softens and becomes aromatic, about 4 minutes.

Step two: Build the broth

Add the beef broth, fish sauce, hoisin sauce, and lime zest to the pot. Bring just to a simmer.

Step three: Crush the whole spices

Coarsely crush star anise, whole cloves, and coriander seeds in a mortar and pestle, or place them in a sturdy zip-top bag and crush with the flat bottom of a pan. Crushing releases the essential oils so the broth gains deep, fragrant flavor quickly.

Step four: Simmer the broth

Add the crushed spices, bay leaves, cinnamon stick, and chopped cilantro to the pot. Reduce heat to medium-low, cover, and let simmer gently while you prepare the meatballs. This short simmer is enough for the flavors to meld without hours of making traditional pho.

Step five: Prep the oven

Preheat the oven to 400°F and line a large baking sheet with parchment paper.

Step six: Make and par-bake the meatballs

In a large bowl, combine ground pork, green onions, garlic, Thai chili, cilantro, ginger, hoisin, salt, pepper, and panko. Mix until just combined. Shape into 1-inch meatballs and place on the prepared sheet. Par-bake for about 8 minutes—just long enough for them to hold their shape and brown slightly on top.

Step seven: Finish meatballs in the broth

Carefully add the par-baked meatballs to the simmering broth. Cover and simmer for about 10 more minutes, until the meatballs are cooked through and tender. Remove and discard the bay leaves, serrano halves, and cinnamon stick before serving.

Step eight: Cook the rice noodles

Bring a medium saucepan of water to a boil and cook rice noodles according to the package directions. Drain and rinse with cool water to stop cooking and prevent sticking.

Step nine: Assemble and garnish

Divide noodles among shallow bowls. Ladle hot broth and 3–4 meatballs over each bowl. Top with broccoli sprouts, Thai basil, and cilantro, and finish with a squeeze of lime. Add sriracha or fresh serrano slices if you want extra heat.

Recipe FAQs

Nutrition (approximate per serving)

Calories: 570 kcal • Carbohydrates: 70 g • Protein: 22 g • Fat: 22 g • Saturated Fat: 7 g • Sodium: 1924 mg • Fiber: 3 g • Sugar: 3 g

Nutrition information is automatically calculated and should be used as an approximation.

I hope your family enjoys this Ginger-Pork Meatball Noodle Soup! It’s a cozy, flavorful meal that comes together quickly but still feels indulgent. Let me know how yours turns out.

Looking for more soup ideas?

Dairy-Free Creamy Chicken and Wild Rice Soup • Whole30 Tom Yum Soup • Black-Eyed Pea Soup

Food photography and styling by Eat Love Eats.