Whole30 Fish Ball Soup

Dive into the comforting flavors of Whole30 Fish Ball Soup, a nourishing and paleo-friendly dish that's packed with protein and vibrant vegetables. This light yet satisfying soup features tender, homemade fish balls made from white fish fillets blended with coconut flour and subtly seasoned with garlic and onion powder. Simmered in a fragrant chicken broth alongside fresh ginger, carrots, celery, and onion, the soup is elevated with a dash of coconut aminos for a savory, umami finish. Perfect for a healthy, Whole30-compliant meal, this recipe comes together in under an hour and is garnished with bright cilantro and a squeeze of lime for a refreshing twist. Whether you're embracing Whole30 or simply looking for a wholesome dinner idea, this fish ball soup delivers warmth, flavor, and nutrition in every bowl.

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
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 liter chicken broth
• 2 medium carrot
• 2 celery stalk
• 1 medium onion
• 1 inch piece fresh ginger
• 2 tablespoons coconut aminos
• 2 tablespoons fresh cilantro
• 1 lime

Directions

Step 1

Begin by preparing the fish balls. Cut the white fish fillets into small pieces and place them in a food processor.

Step 2

Add the egg, coconut flour, garlic powder, onion powder, sea salt, and black pepper to the food processor.

Step 3

Pulse the ingredients together until well combined and a paste-like consistency is achieved.

Step 4

With wet hands, form the mixture into small balls, about 1 inch in diameter, and set aside.

Step 5

Next, prepare the vegetables for the soup. Peel and slice the carrots into thin rounds.

Step 6

Chop the celery stalks into small pieces, and dice the onion.

Step 7

Peel and grate the ginger.

Step 8

In a large pot, bring the chicken broth to a boil over medium-high heat.

Step 9

Add the prepared carrots, celery, onion, and grated ginger to the pot.

Step 10

Reduce the heat to low and let the vegetables simmer for about 5 minutes.

Step 11

Carefully add the fish balls to the simmering broth and cook for 10-12 minutes, or until the fish balls are cooked through and firm.

Step 12

Stir in the coconut aminos and let the soup simmer for another 5 minutes.

Step 13

Adjust seasoning with additional salt and pepper if necessary.

Step 14

Ladle the soup into bowls, garnish with freshly chopped cilantro, and serve with lime wedges on the side.

Step 15

Enjoy your Whole30 Fish Ball Soup hot!

Nutrition Facts

Serving size	(2065.6g)

Amount per serving	% Daily Value*
Calories	936.1

Total Fat 18.6g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 2.0g
Cholesterol 469.5mg	0%
Sodium 5783.4mg	0%
Total Carbohydrate 61.6g	0%
Dietary Fiber 16.3g	0%
Total Sugars 23.3g
Protein 128.6g	0%

Vitamin D 1053.8IU	0%
Calcium 360.4mg	0%
Iron 9.1mg	0%
Potassium 3487.5mg	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: 18.0%

Protein: 55.4%

Carbs: 26.5%