Thai-Inspired Chicken Meatball Soup with Asian Orzo

Serving Size: 4-6
Prep Time:  15 Minutes
Cook Time: 30 Minutes
Total Time:  45 Minutes


1 lb. Pappardelle’s Asian Orzo
1 (4-inch) piece fresh ginger, peeled & finely chopped
6 cloves garlic, peeled & finely chopped
1 jalapeño pepper, deseeded & finely chopped
2 lb. ground chicken
1 bunch cilantro, leaves and stems finely chopped, reserving a few leaves for garnish
3 Tbsp. fish sauce, divided
1 tsp. salt
2 Tbsp. vegetable oil, plus more as needed
2 cups chicken broth
1 (14-oz) can full-fat coconut milk
1/2 tsp. granulated sugar
5 oz. baby spinach
1 Tbsp. lime juice, plus wedges for garnish


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain & set aside. 
  2. Add half of ginger, garlic and jalapeños to a large bowl, setting the rest aside. Add chicken, chopped cilantro, 2 Tbsp. fish sauce and 1 tsp. salt. Using your hands, combine ingredients, without over-mixing. Form ground meat into 2-inch meatballs.
  3. Meanwhile, heat vegetable oil in a dutch oven over medium-high heat. Working in single batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown, about 5-8 minutes. Transfer to a plate and repeat, adding oil as needed.
  4. Once all meatballs are browned, reduce heat to medium and add remaining ginger, garlic and jalapeños, sautéing until fragrant, about 1 minute. Add chicken broth, coconut milk, sugar and remaining 1 Tbsp fish sauce, and bring to simmer. Add meatballs and simmer until the meatballs are cooked through, about 5-8 minutes.
  5. Remove from heat and stir in spinach and lime juice. 
  6. Divide the pasta into serving bowls. Top with meatballs, broth and garnish with cilantro leaves. Serve with lime wedges and enjoy!