Teriyaki Meatball Soup brings together tender beef meatballs, fresh ginger and garlic, savory teriyaki-infused broth, hearty noodles, and vibrant spinach in one flavorful bowl. Beyond its rich, umami depth, this recipe offers meaningful nutritional benefits. Ground beef provides complete protein to support muscle maintenance and overall body function, while ginger and garlic contribute natural antioxidant and anti-inflammatory compounds linked to immune and heart health. Spinach adds iron, folate, and vitamin C, and the mineral-rich vegetable stock helps support hydration. Balanced with carbohydrates for energy and finished with sesame seeds for added texture and healthy fats, this soup delivers both satisfying flavor and nourishing ingredients in every serving.
Recipe
Serves 3
0.2 oz. (6g) ginger, peeled, finely diced
4 cloves garlic, minced
28 fl oz. (800ml) vegetable stock
2.7 fl oz. (80ml) paleo teriyaki sauce or coconut aminos
10.5 oz. (300g) ground beef
2 green onions, finely chopped
2 tbsp. arrowroot
4.6 oz. (130g) ramen noodles (or stir-fry noodles)
2.8 oz. (80g) spinach
1 tsp. sesame seeds
How to Prepare
In a pot, heat 1 tbsp olive oil over medium heat. Sauté the ginger and half the garlic for 1 minute. Season with black pepper.
Add vegetable stock and a splash of teriyaki sauce. Bring to a boil, then reduce the heat to a nice simmer.
In a bowl, mix ground beef, green onions, remaining garlic, and cornstarch. Season with salt and black pepper. Form the mixture into walnut-sized meatballs.
Bring the stock back to a gentle boil and add the meatballs. Simmer for 7 minutes until cooked through.
Add noodles and cook according to package instructions. In the final minute, stir in the spinach until wilted.
Serve hot, sprinkled with sesame seeds.
