One-Pot Pho-Style Beef Meatball Soup
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One-Pot Pho-Style Beef Meatball Soup

One-Pot Pho-Style Beef Meatball Soup

with Veggie Noodles & Spiced Broth

To paraphrase Anthony Bourdain, a good bowl of pho will always make us happy. This iconic Vietnamese noodle soup has a heady broth, deep with beef flavor and fragrant with aromatics, that comes from simmering all day. It’s what inspired our riff with silky ribbons of zucchini and carrots in place of traditional rice noodles. Our shortcut version comes together in minutes instead of hours. Big, tender meatballs cook right in the pot, adding more beefy goodness to the broth—scented with ginger and lemongrass. Finish with a bright squeeze of lime juice and some chili flakes for a big bowl that’s as delicious as it is life affirming.

Carb Smart
Easy Cleanup
Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time15 minutes


serving amount

1 unit


6 ounce


2 unit


1 teaspoon

Garlic Powder

1 thumb


1 unit


10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs

(Contains Wheat)

18 milliliters

Ponzu Sauce

(Contains Fish, Soy, Wheat)

3 unit

Veggie Pho Stock Concentrate

1 unit

Beef Stock Concentrate

1 teaspoon

Chili Flakes

Not included in your delivery

¾ teaspoon


1 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories510 kcal
Fat26 g
Saturated Fat10 g
Carbohydrate41 g
Sugar17 g
Dietary Fiber6 g
Protein31 g
Cholesterol95 mg
Sodium2260 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Bowl
Medium Pot



• Wash and dry produce. • Trim ends from zucchini and carrot; peel carrot. Using a peeler, shave zucchini and carrot lengthwise into ribbons, rotating as you go, until you get to the seedy cores; discard cores. • In a medium bowl, toss veggie ribbons with one packet ponzu (two packets for 4 servings), salt, and pepper. Set aside to marinate, stirring occasionally. • Trim and thinly slice scallions, separating whites from greens; finely chop whites. Peel and mince ginger until you have ½ tsp (1 tsp for 4). Quarter lime.

Form Meatballs

• In a second medium bowl, combine beef*, panko, garlic powder, half the scallion greens, remaining ponzu, one veggie pho stock concentrate, 3 TBSP water, ¾ tsp sugar, ¼ tsp salt, and pepper. (For 4 servings, use two veggie pho stock concentrates, 6 TBSP water, 1¼ tsp sugar, and ½ tsp salt.) • Form into 6 equal-size meatballs (12 meatballs for 4).

Brown Meatballs

• Heat a drizzle of oil in a medium pot over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over, 3-6 minutes (they’ll finish cooking in step 5). (For 4 servings, you may need to work in batches.) • Turn off heat; transfer to a plate. Wipe out any burnt bits in pot if needed.

Start Broth

• Return same pot to medium-high heat. (TIP: If pan seems dry, add a drizzle of oil.) Add ginger and scallion whites; cook until fragrant, 30 seconds. • Stir in 4 cups water (8 cups for 4 servings), beef stock concentrate, and remaining veggie pho stock concentrates; bring to a boil.

Finish Broth

• Once broth begins to boil, add meatballs along with any juices from plate. Reduce heat to a low simmer and cover. Cook until flavors meld, 8-10 minutes. • Taste and season generously with salt and pepper.


• Divide zucchini and carrot ribbons between bowls; top with meatballs and as much broth as you like. (You may have some broth left over— seconds!) Top with scallion greens, a big squeeze of lime juice, and chili flakes to taste. Serve with remaining lime wedges on the side.