Beef Meatball Noodle Soup
A comforting Vietnamese-inspired noodle soup with tender beef meatballs, sliced beef, and fresh herbs in a savory broth. Quick enough for a weeknight, yet deeply satisfying.
- Total time
- 35 min
- Servings
- 4
- Calories
- 480
- Protein
- 35g
Ingredients
- 6 cups beef broth
- 8 ounces rice noodles
- 12 ounces beef meatballs
- 8 ounces sirloin steak
- 1 medium yellow onion
- 1 whole lime
- ¼ cup fresh chives
- 1 whole red chili
Instructions
- 1
Bring 6 cups beef broth to a boil in a large pot over high heat. Add 12 oz beef meatballs and reduce to a simmer; cook until heated through, about 8 minutes, until they float and are hot in the center.
- 2
Meanwhile, cook 8 oz rice noodles according to package directions until tender but chewy, about 5-7 minutes. Drain and rinse with cold water to stop cooking; set aside.
- 3
Thinly slice 8 oz sirloin steak against the grain. Slice 1 medium onion into thin rings. Set aside.
- 4
Add the sliced onion to the simmering broth and cook until translucent, about 3 minutes. Season with salt and pepper to taste.
- 5
Place the cooked noodles in serving bowls. Arrange the raw beef slices on top, then ladle the hot broth and meatballs over the beef—the heat will cook it to medium-rare.
- 6
Garnish each bowl with 1/4 cup chopped chives, 1 sliced red chili, and a lime wedge for squeezing. Serve immediately.
- 7
For extra flavor, add a splash of fish sauce or a pinch of star anise to the broth if you have them.
Tools you’ll need
- Large pot
- Colander
- Chef's knife
- Cutting board
- Serving bowls
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