Paleo Fish Ball Soup

Dive into the comforting warmth of **Paleo Fish Ball Soup**, a healthy, protein-packed dish brimming with vibrant flavors and wholesome ingredients. Made with tender white fish fillets blended into delicate fish balls, this soup features fresh aromatics like ginger, garlic, and green onions for a beautifully fragrant broth. The addition of bok choy and a touch of red chili creates a satisfying balance of crunch and spice, while lime juice and cilantro lend a bright, refreshing finish. Simmered in nourishing fish broth and thickened with coconut flour, this gluten-free and dairy-free recipe is perfect for paleo diets and anyone craving a light yet flavorful meal. Ready in under an hour, it’s ideal for weeknight dinners or as an impressive starter. Ladle up this nourishing bowl of goodness and embrace cozy perfection in every bite!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams white fish fillets
• 1 large egg
• 2 tablespoons coconut flour
• 3 stalks green onions
• 1 inch fresh ginger
• 2 cloves garlic
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 liter fish broth
• 2 medium heads bok choy
• 1 small red chili
• 1 whole lime
• 1 tablespoon coconut oil
• 2 tablespoons fresh cilantro

Directions

Step 1

Begin by slicing the green onions, finely mincing the garlic, and grating the ginger. Set aside separately for later use.

Step 2

In a food processor, combine the white fish fillets, egg, coconut flour, half of the sliced green onions, half of the minced garlic, half of the grated ginger, sea salt, and black pepper. Pulse until you achieve a well-blended paste-like consistency.

Step 3

With wet hands, form the mixture into small balls, about the size of a walnut. Set them aside on a plate.

Step 4

In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the remaining ginger and garlic, and sauté for about 1 minute until fragrant.

Step 5

Pour the fish broth into the pot and bring it to a gentle simmer.

Step 6

While waiting for the broth to simmer, rinse and chop the bok choy into bite-sized pieces.

Step 7

Once the broth is simmering, carefully add the fish balls to the pot. Cook them for about 10 minutes or until they are opaque and cooked through.

Step 8

Add the bok choy to the broth and simmer for another 5 minutes until the leaves are wilted and stems are tender.

Step 9

Finely slice the red chili (remove seeds for less heat) and juice the lime.

Step 10

Before serving, add the remaining green onions, red chili slices, and lime juice to the soup. Stir gently to combine all flavors.

Step 11

Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve hot and enjoy!

Nutrition Facts

Serving size	(2115.1g)

Amount per serving	% Daily Value*
Calories	1056.2

Total Fat 34.5g	0%
Saturated Fat 18.2g	0%
Polyunsaturated Fat 2.2g
Cholesterol 562.5mg	0%
Sodium 6187.5mg	0%
Total Carbohydrate 32.6g	0%
Dietary Fiber 13.6g	0%
Total Sugars 7.4g
Protein 151.1g	0%

Vitamin D 1053.8IU	0%
Calcium 609.8mg	0%
Iron 11.9mg	0%
Potassium 3291.0mg	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: 29.7%

Protein: 57.8%

Carbs: 12.5%