Shrimp Balls Soup
This Shrimp Balls Soup is Asian-inspired. It's comforting, healthy, and such a delicious meal for a cold winters day.
Servings 3 -4
Calories 243kcal
Ingredients
For the shrimp balls
- 450 g defrosted uncooked frozen shrimp
- 3 garlic cloves
- 1 1/2 tsp kosher salt
- 1/2 tsp ground pepper
- 1 egg
- 2 tbsp cornstarch
- 1 tbsp all purpose flour
For the soup
- 2 tbsp extra virgin olive oil
- 1/2 cup diced yellow onion
- 3 sprigs green onion, diced
- 3 garlic cloves, minced
- 4 cups roughly chopped Napa cabbage
- 1/4 cup white wine
- 2 tbsp chicken stock paste
- 8 cups water
Garnishes
- lime wedges
- 3 sprigs green onion, cut on the bias
- dash fish sauce
- handful fresh cilantro
- dash sesame oil
- dash soy sauce or tamari
Instructions
- Make the shrimp ball mixture: To a food processor add the garlic cloves and pulse to chop into small pieces. Add the defrosted shrimp, salt, pepper, egg, cornstarch and flour. Pulse to chop / combine everything into very small pieces, it will almost be a paste like mixture.
- Pour the shrimp mixture into a bowl and put it in the fridge while you prepare the soup.
- In a soup pot, heat olive oil over medium heat.
- Once warm, add diced onion, diced green onion and minced garlic. Saute for 6-8 minutes until the yellow onion is softened and the mixture is fragrant, stirring often.
- Add the chopped napa cabbage and stir to combine. Cook for 2 minutes, stirring occasionally.
- Pour in ¼ cup white wine and cook until the wine is almost all evaporated.
- Stir in the chicken stock paste until combined and then stir in 8 cups of water.
- Bring the stock to a boil over high heat and then keep at a simmer on medium-low heat for 5 minutes.
- Then, add the shrimp balls - use two spoons, one to scoop out the shrimp mixture and one to push it off the spoon in a sort of meatball form into the broth - repeat until all of the shrimp mixture is in the broth.
- If the soup isn’t simmering anymore, bring the heat up to medium-high until simmering again. Then keep at a simmer for 6-10 minutes, covered, on medium-low, until the shrimp balls are pink and cooked through.
- Taste and adjust seasoning with salt and pepper if desired.
- Serve in bowls topped with a squeeze of lime juice, diced green onions, dash of fish sauce and sesame oil and soy sauce (if desired).
Video
Notes
- If you don't have chicken stock paste, use chicken broth instead of water and adjust seasoning with more salt and pepper.
- If you like this recipe, try our Greek Meatball Soup
Nutrition
Calories: 243kcal | Carbohydrates: 12.8g | Protein: 26.2g | Fat: 9.2g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 5.6g | Cholesterol: 227.9mg | Sodium: 638.9mg | Fiber: 1.8g | Sugar: 2.8g
