Low Sodium Fish Ball Soup

Dive into the comforting simplicity of Low Sodium Fish Ball Soup, a light yet flavorful dish perfect for those seeking a healthier alternative without sacrificing taste. This recipe combines tender, handmade fish balls crafted from fresh white fish fillets with a vibrant medley of vegetables, including baby bok choy, mushrooms, carrots, and red bell peppers. Simmered in a fragrant broth enriched with garlic, ginger, and a hint of low-sodium soy sauce, this soup delivers a wholesome, satisfying meal in just under an hour. Ideal for a low-sodium diet, it’s a balanced and nutritious option brimming with protein and natural flavor. Serve it steaming hot for a cozy weeknight meal or a refreshing start to your day. Easy to prepare, this heartwarming soup is a must-try for anyone craving a lighter take on traditional comfort food.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Fish fillets (preferably white fish like cod or tilapia)
• 1 Egg white
• 2 tablespoons Cornstarch
• 3 tablespoons Ice water
• 2 cloves Garlic, minced
• 1 tablespoon Ginger, finely chopped
• 1 medium Carrot, julienned
• 1 medium Red bell pepper, sliced
• 200 grams Baby bok choy, roughly chopped
• 100 grams Mushrooms, sliced
• 1 liter Low sodium chicken or vegetable broth
• 1 tablespoon Soy sauce, low sodium
• 0.5 teaspoon White pepper
• 1 teaspoon Sesame oil

Directions

Step 1

Cut the fish fillets into small chunks and place them in a food processor.

Step 2

Add the egg white, cornstarch, and ice water to the food processor. Blend until the mixture becomes a smooth paste.

Step 3

Wet your hands to prevent sticking and form the fish paste into small balls, about 1 inch in diameter. Set aside.

Step 4

In a large pot over medium heat, add garlic and ginger. Stir-fry until fragrant, about 1 minute.

Step 5

Add carrots and bell pepper to the pot and stir-fry for another 2-3 minutes until they start to soften.

Step 6

Pour in the low sodium chicken or vegetable broth and bring it to a gentle simmer.

Step 7

Carefully drop the fish balls into the simmering broth. Allow them to cook for 5-7 minutes, or until they float to the surface, indicating they are cooked through.

Step 8

Add bok choy and mushrooms to the soup. Cook for another 3-4 minutes until the vegetables are tender.

Step 9

Stir in low sodium soy sauce, white pepper, and sesame oil. Adjust seasoning if needed.

Step 10

Serve the fish ball soup hot, garnished with fresh green onions or cilantro if desired.

Nutrition Facts

Serving size	(2114.5g)

Amount per serving	% Daily Value*
Calories	844.1

Total Fat 22.2g	0%
Saturated Fat 3.1g	0%
Polyunsaturated Fat 5.8g
Cholesterol 250mg	0%
Sodium 1646.7mg	0%
Total Carbohydrate 43.7g	0%
Dietary Fiber 7.9g	0%
Total Sugars 12.6g
Protein 116.6g	0%

Vitamin D 1010IU	0%
Calcium 363.9mg	0%
Iron 5.0mg	0%
Potassium 3370.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.8%

Protein: 55.5%

Carbs: 20.8%