This Cajun Spice Pork Meatball Noodle Soup is a cozy but bold meal that’s about to become your new favourite comfort dish. Juicy, flavour-packed pork meatballs are seasoned with warming Cajun spices, then simmered in a rich, aromatic broth with tender noodles for the ultimate balance of heat and heartiness. It’s the kind of meal that feels indulgent but is simple enough for a weeknight dinner. It’s got big flavour and guaranteed seconds. Whether you love a little spice or just want to switch up your usual soup routine, this recipe delivers warmth in every spoonful.
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Ingredients for the meatballs
- Pork mince x 500g
- Flaxseed x 2 – 4 tbsps
- Carrot x 1
- Paprika x 1 tsp
- Smoked paprika x 1 tsp
- Cayenne pepper x 1/4 tsp
- Garlic granules x 1 tsp
- Onion granules x 1 tsp
- Dried oregano x 1 tsp
- Tamari x 2 tbsps
- Salt and pepper to taste
Method for the meatballs
- Peel and grate the carrot.
- Place the poirk mince into a large mixing bowl.
- Add in the ground flax seed, tamari, grated carrot, paprika, smoked paprika, cayenne pepper, garlic granules, onion granules and salt and pepper to taste.
- Dampen your hands under the tap so that the meat mixture doesn’t stick.
- With your dampened hands scrunch all of the ingredients together until everything is well mixed in.
- At this point you might need to dampen your hands again.
- Split the mixture into four parts and grab a piece of the mixture.
- Roll it between your hands until it forms a barrel shape or ball.
- Continue until all of the mixture is has been used to make meatballs.
- You might need to dampen your hands a couple of times during this process.
- Place the meatballs onto a plate and put it into the fridge.
- These can be made the day before or a couple of hours before.
- Once the meatballs have been in the fridge preheat the oven to 200°C or gas mark 5.
- Put the baking tray in at the same time.
- Remove the baking tray and put the cold meatballs in.
- Place the tray in the oven.
- Cook for 25 – 30 minutes or until a golden brown colour and the juice have run clear.
Ingredients for the noodle soup
- Onion x 1 or spring onions x 8
- Carrot x 1
- Red pepper x 1
- Bamboo shoots x 1 400g tin
- Green beans x 2 handfuls
- Chicken or vegetable stock or bone broth x 600mls
- Noodles x 200g
- Tamari x 2 tbsps
- Olive oil
Method for the noodle soup
- Peel and slice the onion or slice the tops and bottoms from the spring onions and slice into half centimetre pieces.
- Next peel the carrot and slice into batons.
- Open the tin of bamboo shoots and drain the water out.
- Cut the top from the red pepper and remove the core and the stalk.
- Slice the pepper.
- Put a large pan onto a high heat on the hob and add in the oil.
- Leave the pan to heat up.
- Once the pan is hot fry the fry until it starts to soften.
- Add in the carrot, red pepper, bamboo shoots and fry for a further few minutes.
- Pour over the stock or broth and the tamari too.
- Bring to the boil.
- Add in the green beans and turn the heat down to simmer.
- Leave to simmer for 3 – 5 minutes.
- Meanwhile cook the noodles as per the packet instructions.
- Add the noodles to the soup.
- When the meatballs are cooked place them on top of the soup.
- Then serve and enjoy.
This Cajun Spice Pork Meatball Noodle Soup is proof that comfort food doesn’t have to be boring. With its smoky spice, savoury meatballs, and slurp-worthy noodles, it’s a dish that brings bold Southern-inspired flavour straight to your kitchen. Perfect for chilly evenings, meal prep, or whenever you need a satisfying bowl of something special. If you try this recipe, let me know how it turns out and don’t forget to customise the heat level to make it your own!
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