Quick Pho-Inspired Beef Meatball Soup with Veggie Noodles

This pho-inspired soup captures the aromatic, beefy essence of traditional Vietnamese pho but comes together in a fraction of the time. Instead of rice noodles, we use silky ribbons of zucchini and carrot for a lighter, veggie-packed twist. Big, tender meatballs simmer right in the broth, infusing it with even more savory flavor.

Finished with a squeeze of fresh lime and a sprinkle of chili flakes, every bowl is bright, warming and deeply satisfying. It’s the kind of meal that feels like a hug in a bowl-perfect for busy weeknights when you crave something nourishing and delicious.

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Ingredients

18 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

3 unit Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.75 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Peel the carrot and zucchini into wide ribbons using a vegetable peeler. Thinly slice the scallions, separating white and green parts. Grate or mince the ginger.
2. In a bowl, combine ground beef, panko breadcrumbs, garlic powder, half the ginger and a pinch of salt and pepper. Mix gently and form into 12-16 small meatballs.
3. Heat cooking oil in a large pot over medium-high heat. Add the meatballs and cook, turning occasionally, until browned all over, about 4-5 minutes. Transfer to a plate.
4. In the same pot, add the remaining ginger and white parts of scallions. Cook for 1 minute until fragrant. Stir in the pho stock concentrate, beef stock concentrate, sugar and 3 cups of water. Bring to a simmer.
5. Return the meatballs to the pot. Add the carrot and zucchini ribbons. Simmer for 5-6 minutes until meatballs are cooked through and vegetables are tender.
6. Stir in ponzu sauce. Taste and adjust seasoning with salt or more ponzu if desired.
7. Ladle soup into bowls. Garnish with green scallion slices, a squeeze of lime juice and chili flakes to taste.

Recipe Tips

FAQ

Can I use rice noodles instead of veggie noodles?

Yes, you can substitute cooked rice noodles. Add them to the bowl before ladling the soup over, as they may overcook if simmered in the broth.

How do I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The veggie noodles may soften, so reheat gently.

Can I make this soup vegetarian?

You can replace the ground beef with plant-based meatballs and use vegetable stock concentrate instead of beef. The flavor profile will still be delicious.