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Simple Zucchini and Meatball Soup

Course Dinner, Lunch, Rice Dish
Cuisine Vietnamese
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2
Author Scruff


  • 1.5 L water
  • 1/2 onion, sliced
  • 1/4 tsp salt
  • 1/2 tsp sugar (omit for low carb)
  • pepper, to taste
  • 2 zucchinis (300 gm) cut into 1 cm slices
  • 2 - 3 tbsp fish sauce, to your taste


  • 250 gm pork mince
  • 1/2 - 1 tbsp fish sauce, to taste
  • pepper, to taste


  • 1 spring onion stalk, finely chopped


  1. Prep all your ingredients.

  2. In a pot, boil the water on medium high.

  3. Add the onions, salt and pepper. Let it simmer on medium low.

  4. In a large bowl, add the pork mince, fish sauce and pepper. Put a small piece of meat onto a plate and in the microwave for 30 seconds or until cooked. Taste check for the seasoning and adjust to your liking.

  5. Use your hands to combine thoroughly and mould into meatballs. Add the meatballs to the soup and cook until all the meatballs are floating.

  6. Add the sliced zucchini and turn the heat up onto medium high. Once the water starts boiling, turn the heat off and put the lid on. Let it sit for 2 -3 minutes.

  7. Check the zucchini to see if is cooked. If no, then turn the heat back on until done to your liking.

  8. Check the soup for seasoning / flavour. Adjust to your taste. (please refer to the tips section for advice)

  9. Garnish with spring onions and serve with rice or by itself.