Low Carb Fish Ball Soup
Dive into the comforting warmth of this Low Carb Fish Ball Soup, a wholesome and nutrient-packed recipe perfect for light yet satisfying meals. Tender, homemade fish balls crafted from white fish fillets, egg whites, and a hint of soy sauce are simmered in a delicately seasoned broth infused with fresh garlic, ginger, and sesame oil. Crisp julienned carrots, zucchini, and wilted baby spinach add a medley of textures and vibrant colors while keeping the dish low in carbs and high in fiber. This quick and easy soup, ready in under 45 minutes, is not only gluten-free but also brimming with clean, refreshing flavors. Serve this nourishing bowl as a comforting dinner or an impressive appetizer to delight your guests. Ideal for those seeking healthy soup recipes, this dish is a celebration of simplicity and bold, savory flavors.
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Ingredients
- 500 grams White fish fillets (such as cod or haddock), skinless and boneless
- 1 large Egg white
- 2 tablespoons Soy sauce
- 1 teaspoon Ginger, grated
- 2 cloves Garlic, minced
- 2 stalks Scallions, thinly sliced
- 1 medium Carrot, julienned
- 1 medium Zucchini, julienned
- 100 grams Baby spinach
- 1 liter Chicken or fish stock, low sodium
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
Directions
Step 1
1. Begin by making the fish balls. In a food processor, combine the white fish fillets, egg white, 1 tablespoon of soy sauce, and a pinch of salt until smooth.
Step 2
2. Wet your hands with water and shape the fish mixture into small balls, about one inch in diameter. Set aside.
Step 3
3. In a large pot, bring the chicken or fish stock to a gentle boil.
Step 4
4. Reduce the heat to a simmer and gently add the fish balls to the broth. Allow them to cook for about 5-7 minutes or until they float to the surface and are cooked through.
Step 5
5. Add the grated ginger, minced garlic, and the remaining tablespoon of soy sauce to the broth.
Step 6
6. Stir in the julienned carrot and zucchini. Cook for an additional 3-4 minutes until the vegetables are tender but still crisp.
Step 7
7. Add the baby spinach and allow it to wilt in the broth.
Step 8
8. Season the soup with white pepper and adjust the salt to taste.
Step 9
9. Drizzle the sesame oil over the top.
Step 10
10. Ladle the soup into bowls, garnish with thinly sliced scallions, and serve hot.
Nutrition Facts
| Serving size | (1899.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 721.4 |
| Total Fat 20.4g | 0% |
| Saturated Fat 2.6g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 250mg | 0% |
| Sodium 3400.9mg | 0% |
| Total Carbohydrate 24.3g | 0% |
| Dietary Fiber 6.8g | 0% |
| Total Sugars 6.6g | |
| Protein 106.0g | 0% |
| Vitamin D 1000IU | 0% |
| Calcium 274.1mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 2469.9mg | 0% |
Source of Calories