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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.
Servings: 4


For the Eggless Pork Meatballs:

  • 500 g pork mince
  • 1 slice bread
  • 1/4 cup milk
  • 1 sprig of coriander chopped finely
  • 1 tsp ginger powder
  • 1/2 tsp chilli flakes
  • 4 tbsp sesame oil for frying

For the Rice Noodle Soup:

  • 2 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


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.
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