Recipe courtesy of Holland House

Italian-Thai Fusion Soup with White Wine and Meatballs

  • Total: 6 hr 30 min
  • Prep: 20 min
  • Inactive: 6 hr
  • Cook: 10 min
  • Yield: 6 servings
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1 bottle Holland House White Cooking Wine

4 cups chicken stock

2 cups tomato puree

1 cup coconut milk

1 cup caramelized onions, diced

4 Tablespoons red Thai curry paste

6 cups kale, chopped

3 Roma tomatoes, diced

Ginger Mix:

½ cup ginger, chopped

¼ cup lemongrass, chopped

½ cup garlic, chopped

1 cup green onions, chopped

½ cup cilantro, chopped


1 pound pork, ground

1 cup ginger mix (recipe above)

1 egg, each

1 cup breadcrumbs

2 teaspoons salt, kosher


2 cups fine egg noodles

Fried shallots, to taste

Green onions, thinly sliced, to taste


  1. Combine all of the liquid ingredients into a slow cooker. Turn on high and then add the kale and tomato. Puree ginger mix in a food processor. Add 1 cup of the ginger mix into the meatballs, plus the rest to the broth in the slow cooker. Combine all meatball ingredients and mix well. Form into 1-ounce meatballs. After the broth has come to a simmer, drop meatballs into the broth. Turn slow cooker to low, the broth can sit for 4 to 6 hours. When you are ready to eat, turn the pot on high, add the pasta, and cook for 10 minutes or until pasta is cooked through. To serve, garnish with a sprinkle of fried shallots and thinly sliced green onions.

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