This recipe is a crowd pleaser and I often make a double batch because it taste so good the next day. The combination of ginger and the Korean red pepper add a nice zing to the broth. I bet this becomes one of your favorite go-to recipes too!

Double Duty Recipe: Make a batch or two of the meatballs and freeze to use later. Crowd a couple into a steamed bun and top with sriracha or serve on top of a mound of warm jasmine rice and a little soy sauce for a second meal.


(Yields 12 meatballs)

  • 1/2 cup scallions, chopped
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup Panko breadcrumbs
  • 1 pound ground beef or ground turkey

Noodle Soup

  • 6-8 cups chicken or beef stock
  • 12.8-ounce package lo mein noodles, or any other favorite noodle
  • 1/4 cup low sodium soy sauce
  • 1-2 tablespoons fish sauce, optional
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon garlic, minced
  • 1-2 tablespoons sesame or chili oil
  • 1-2 tablespoons Gochugaru (Korean red pepper powder), depending on how spicy you would like it
  • One scallion, chopped for garnish
  • Cilantro, chopped for garnish, optional



  1. Preheat oven to 400°F.
  2. Mix all the ingredients together and form small meatballs. Place on a rimmed, greased baking sheet.
  3. Cook the meatballs for 15-20 minutes or until golden. Remove from oven and set aside.

Noodle Soup

  1. In a pot large enough to hold the broth, add the oil, garlic, ginger, and red pepper, and cook over medium heat until fragrant, 2-3 minutes.
  2. Add the soy sauce, fish sauce, and broth. Bring the temperature up to cook the noodles according to the instructions.
  3. Once the noodles are just about finished, add the meatballs to the pot. When the noodles have finished, pour the mixture into a large serving bowl, and garnish with remaining chopped scallions and cilantro, if using.