Shrimp Meatball Soup

By Tracy

4 Person

35 Minutes

305 Calories

The cold fall and winter weather is all about warming recipes and nothing hits the spot quite like a delicious bowl of hot soup. You can take the shrimp meatball recipe and incorporate it into other pasta or salad dishes to give them a seafood spin. Plus, shrimp is super low-calorie but high in protein so you snack with much less guilt.

Ingredients

Garnish

lime juice
fresh cilantro
red (or green) jalapeno

Broth

1 cup finely shredded carrots
3 cups finely shredded cabbage
3 oz. cooked brown rice noodles
2 baby bok choy, halved
pepper
sea salt
1/2 tsp. cardamom (optional)
1 stick cinnamon
2 tsp. sesame oil
1 tbsp. fish sauce
1 tsp. coconut sugar
4 cups water
4 cups no-salt-added chicken broth
1 shallot, finely diced
1 tbsp. olive oil

Meatballs

1/3 cup cilantro, finely diced
1 1/2 pounds raw shrimp, peeled and deveined
3 green onions, chopped

Method

01

Set oven to 400 degrees F.
02

Add green onion to a food processor and blend until finely diced. Then add raw shrimp and pulse blend until you have a sticky, chunky mince. You should still be able to see chunks of shrimp.
03

Add shrimp mince to a bowl and add cilantro. Mix. Spray your hands with some olive oil before making meatballs since shrimp mince is lean and sticky. Form desired size of meatball – I made mine 1 1/4 oz – 1 1/2 oz.
04

Add the meatballs to a greased mini-muffin pan or a baking sheet. Repeat. Bake for 10 – 12 minutes, until the outside is slightly golden brown and the shrimp is no longer grey.
05

Set a skillet on medium heat and add olive and shallot. Cook the shallot in the oil until turns brown and slightly translucent, about 3 minutes. Pour in chicken broth and water and bring to a boil.
06

Add coconut sugar, fish sauce, sesame oil, a cinnamon stick and cardamom (if you have it). Reduce the heat, then cover and simmer for at least 20 minutes. Season to taste with sea salt and pepper.
07

While the broth simmers, set a griddle or skillet on high heat and spray with olive oil. Add bok choy halves and grill/sear for about 5 minutes. Add a tablespoon of water to the skillet while they sear to create some steam to soften the bok choy.

Related Tags

Soup Recipes

Meatball Recipes

Shrimp Recipes

Shrimp Meatball Soup

4.5

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Calorie 305 Kcal
Prep Time 10 Mins
Cook Time 25 Mins
Total Time 35 Mins

02 Ingredients

Garnish

lime juice

fresh cilantro

red (or green) jalapeno

Broth

1 cup finely shredded carrots

3 cups finely shredded cabbage

3 oz. cooked brown rice noodles

2 baby bok choy, halved

pepper

sea salt

1/2 tsp. cardamom (optional)

1 stick cinnamon

2 tsp. sesame oil

1 tbsp. fish sauce

1 tsp. coconut sugar

4 cups water

4 cups no-salt-added chicken broth

1 shallot, finely diced

1 tbsp. olive oil

Meatballs

1/3 cup cilantro, finely diced

1 1/2 pounds raw shrimp, peeled and deveined

3 green onions, chopped

03 Method

Step 1

Set oven to 400 degrees F.

Step 2

Add green onion to a food processor and blend until finely diced. Then add raw shrimp and pulse blend until you have a sticky, chunky mince. You should still be able to see chunks of shrimp.

Step 3

Add shrimp mince to a bowl and add cilantro. Mix. Spray your hands with some olive oil before making meatballs since shrimp mince is lean and sticky. Form desired size of meatball – I made mine 1 1/4 oz – 1 1/2 oz.

Step 4

Add the meatballs to a greased mini-muffin pan or a baking sheet. Repeat. Bake for 10 – 12 minutes, until the outside is slightly golden brown and the shrimp is no longer grey.

Step 5

Set a skillet on medium heat and add olive and shallot. Cook the shallot in the oil until turns brown and slightly translucent, about 3 minutes. Pour in chicken broth and water and bring to a boil.

Step 6

Add coconut sugar, fish sauce, sesame oil, a cinnamon stick and cardamom (if you have it). Reduce the heat, then cover and simmer for at least 20 minutes. Season to taste with sea salt and pepper.

Step 7

While the broth simmers, set a griddle or skillet on high heat and spray with olive oil. Add bok choy halves and grill/sear for about 5 minutes. Add a tablespoon of water to the skillet while they sear to create some steam to soften the bok choy.

04 Author

Tracy

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