Thai Meatball and Egg Drop Blorp

This recipe is from Buzzfeed’s 12 Recipes You Should Try This Month, called Thai Meatball and Egg Drop Soup.  The meatballs are made with ground turkey, which you can also use for the Vietnamese caramelized pork I made in a previous post (so, you know, Vietnamese caramelized turkey).  We bought 3 pounds of turkey and used 2 of it for a double recipe of the Vietnamese meat and 1 for this recipe.

This recipe is supposed to be gluten-free and Whole 30, but since we’re doing neither of those things, we used regular soy sauce instead of coconut aminos.  The recipe says to reduce the amount of salt you add if you use soy sauce, but I didn’t reduce the amount of salt I added and I could barely taste it, so I think it needed more (I can’t imagine how flavorless this would be with coconut aminos).

I always find that baking meatballs works better than pan-frying, especially since meatballs are rarely a regular shape and they usually end up burning on one side and not being done in the middle. However, in this case…

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…these meatballs should not have been baked.  There is a glaring flaw with gluten-free meatballs: without any binder, they just melt.  The writer could easily have included some gluten-free breadcrumbs or something.  Without it, the egg cooked out into a flappy mess and the meatballs turned dry.  I also found that adding carrots to the meatballs was ridiculous.  They stuck out all over the place and burned.  If I were to make the meatballs for this soup again, I’d add breadcrumbs and take out the carrots.

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Whee.

Final Thoughts

This recipe took about an hour and a half, maybe two hours when you consider all of the prep that has to be done.  It’s not a lot of complicated work – mostly just chopping and measuring – but it still took quite a while, so it’s not a 45-minute recipe like the website says it is.  I thought I could whip this up for an easy lunch but it took way too long.  Ease of making: 4/10

As far as taste, I was seriously disappointed.  The meatballs were a mess, and nothing had a distinctive taste.  I thought that with so many flavorful ingredients like fish sauce, lime juice, and sesame oil, the soup would have a strong Thai flavor, but it didn’t.  Everything was sad and bland.  The egg didn’t add much.  In the future, I’d swap thin rice noodles for the egg, although I’m not sure if the writer could have done so with their diet.  It didn’t taste horrific, but it is definitely not something I’d want to eat when I’m home sick.  Yum factor: 2/10

I’m definitely going to try new recipes before I try this again.  That being said, I have a lot of ideas on how to improve this recipe for the future.

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