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  • Recipe Room  »  Eggless pork meatballs in rice noodle soup



    For the meatballs

    • 500g free range pork mince
    • 1 slice of toast bread
    • ¼ cup milk
    • 1 sprig of coriander, chopped finely
    • 1 tsp ginger powder
    • ½ tsp chilli flakes
    • 4 tbsp sesame oil for frying

    For the rice noodle soup

    • 2 (gm) bunches of dry rice vermicelli noodles
    • 6 cups chicken stock
    • 3 tbsp tamari
    • 1 tbsp brown sugar
    • 1 tsp ginger powder

    To serve

    • 2 tbsp crushed peanuts
    • coriander leaves
    • (extra chilli flakes)

    Eggless pork meatballs in rice noodle soup

    I used a slice of regular (toast) wholemeal bread and full cream cow’s milk in this recipe. For a gluten and dairy free option, use a slice of gluten-free bread and non-dairy milk. Since the meatballs are eggless, make sure your pan is hot, well oiled and be gentle when turning them over.


    To make the eggless pork meatballs, shred bread and placein a large bowl with milk, allow to soften then mash up with fingers.

    Add pork mince, chopped coriander, dried ginger and chilli flakes and mix well. The meat mixture should become a little sticky. Form 20 small meatballs, about a heaped teaspoon per meatball.

    Heat oil in a medium pan over high heat. Add meatballs, in batches of about 7 and cook on medium high heat for about a minute per batch until browned on each side, turning gently! Transfer to a clean bowl and repeat with the rest.

    To make the rice noodle soup, place stock, tamari, brown sugar and powdered ginger into a large stock pot.

    Add meatballs and bring to a gentle boil. Throw in dried rice noodles and cook for another 3-4 minutes or until noodles are soft.

    To serve, divide soup, noodles and meatballs between your serving bowls. Sprinkle over with crushed peanuts (and chilli flakes), garhish with coriander leaves.

    Martyna Candrick is a Sydney-based recipe developer, e-cookbook author and food blogger. As well as writing her own food blog, Wholesome Cook, she has worked for all-natural brands such as Anathoth and Brookfarm and is a regular contributor to Honest Cooking Magazine. 

    Submitted by
    Martyna Candrick

    Tips and Tricks

    • To make the most of bread that has gone slightly stale, make your own breadcrumbs – place bread slices on baking pan and bake in a hot oven then crumble. Breadcrumbs are best stored in the freezer in an airtight container.

    • Try making your own chicken stock to get more out of your chicken bones and carcasses. Its also a great way to make the most out of leftover vegies and herbs. Make a big batch and freeze in small portions for added convenience.

    • Milk can be stored in the freezer for up to 6 weeks, though may separate slightly upon thawing. Use frozen milk in cooking rather than plain drinking and thaw fully in the fridge.

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