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Thai Beef Noodle Soup with Meatballs

I learned to make this soup because I got tired of waiting for someone to make it for me every time I craved it. Apparently, people love my version. My husband, Dimitri, raves about it all the time. Whenever I make this, people never eat a small bowl. We all always end up serving ourselves entirely too much. There is nothing better to eat during a winter day. I present to you Thai beef noodle soup with meatballs; enjoy. I know it's going to be one of those soups your family will ask you to make time and time again.

A hearty, slow-simmered bowl of rich beef broth loaded with tender stew meat, sliced Thai beef meatballs, sweet onions, and crisp celery, ladled over silky wide rice noodles. This is comfort food the Thai way: deeply savory and meant to be slurped, with a side of bright jalapeño vinegar and fried garlic for everyone to dress their own bowl.

Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 8
Estimated Cost: 33
Calories: 449 per serving
Best Season: Winter
Description

A hearty, slow-simmered bowl of rich beef broth loaded with tender stew meat, sliced Thai beef meatballs, sweet onions, and crisp celery, ladled over silky wide rice noodles, with a side of bright jalapeño vinegar and fried garlic for everyone to dress their own bowl.

Ingredients
    For the Broth
  • 1 gallon filter water
  • 2 lbs beef stew meat or sirloin tip beef
  • 20 oz Thai beef meatballs, sliced in halves (see notes) (These are 10 oz packages in Asian markets)
  • 1 large yellow onion, quarter sliced
  • 2 stalks celery, cut into 3-inch pieces
  • 5 cloves garlic, smashed
  • 3 tablespoons instant beef paste (see notes) (From local Asian markets)
  • 1 tablespoon ground black pepper
  • 3 tablespoons mushroom soy sauce
  • 4 tablespoons sweet soy sauce
  • 2 tablespoons salt
    • For Serving
  • 1 lb. wide rice noodles, Sen Lek (see notes) (Fresh or dried, wide or skinny rice noodles are ok.)
  • 4 green onions, thinly sliced
  • 2 cups bean sprouts
  • 1/2 cup fresh cilantro, chopped
  • 3 tablespoons fried garlic
    • Optional Table Condiments, for serving
  • vinegar with sliced jalapeño (For serving, to taste)
  • Thai chili flakes (For serving, to taste)
  • Sriracha (For serving, to taste)
  • sugar (For serving, to taste)
Instructions
    For The Broth
  1. 1
    Start the broth:Pour 1 gallon of drinking water (from the grocery store) into a large pot and bring to a gentle boil over medium-high heat.
  2. 2
    Simmer the beef:

    Add the quartered yellow onion and celery pieces to the pot along with 2 lbs. beef stew meat or sirloin tip beef and 5 smashed garlic cloves. Let it simmer on medium-high so the beef becomes tender and flavors the broth. 

    Skim any foam from the surface as needed.
  3. 3
    Season the broth:

    Stir in 3 tablespoons instant beef paste, 1 tablespoon ground black pepper, 3 tablespoons mushroom soy sauce, 4 tablespoons sweet soy sauce, and 2 tablespoons salt. Taste the broth and adjust seasoning; it should be rich, savory, and slightly sweet.

  4. 4
    Add the meatballs:

    Drop in 2 packs of Thai beef meatballs (luk chin nuea), sliced in halves, and continue simmering until the meatballs are heated through and have soaked up the broth's flavor.

    5. For The Noodles
  5. 5
    Cook the noodles:In a separate pot of boiling water, cook 1 lb. wide rice noodles (sen lek) according to package directions until just tender. Drain and rinse briefly with warm water to prevent sticking.
    6. Serving The Bowls
  6. 6
    Assemble the bowls:Divide the noodles into serving bowls. Top each with a generous amount of beef, meatballs, onion, celery, and plenty of hot broth.
  7. 7
    Garnish and serve:

    Finish each bowl with thinly sliced green onions, bean sprouts, chopped fresh cilantro, and fried garlic to taste. Set out vinegar with sliced jalapeño, Thai chili flakes, and Sriracha at the table so everyone can season their own bowl. Slurp while hot! And enjoy.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 449kcal
% Daily Value *
Total Fat 21g33%
Saturated Fat 7.6g38%
Trans Fat 0.7g
Cholesterol 122mg41%
Sodium 3615mg151%
Potassium 846mg25%
Total Carbohydrate 27g9%
Dietary Fiber 3.7g15%
Sugars 3.9g
Protein 40g80%
Vitamin C 21.6 mg
Calcium 158 mg
Iron 4.68 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Adjust flavors to taste; if it needs more salt, add a dash of fish sauce. Be careful not to over-add condiments on your first try. Try a little at a time and taste as you go.
  • Leftovers get even better overnight, so don't be shy about making a big pot. The bottled drinking water keeps the broth clean-tasting without any mineral or chlorine notes from tap water.
  • This soup is rich in sodium from the soy sauces and salt. If you're watching your sodium intake, start with half the amounts of mushroom soy sauce, sweet soy sauce, and salt, then taste and adjust from there.
  • As the broth simmers, water will evaporate. Add more water as needed to keep the beef submerged and the broth at your desired level. Taste and adjust seasoning each time you add water.
Read it online: https://cubanthaikitchen.com/recipe/thai-beef-noodle-soup-with-meatballs/
Dimitri Arozarena
Cuban-Thai Home Cook

Welcome to Cuban Thai Kitchen. I'm Dimitri, and if you want to know how a Cuban ended up loving Thai food this much, my story is below.

Read My Story