Shrimp Balls Soup is a comforting and flavorful staple across many Asian cultures, it transforms simple ingredients like shrimp and cabbage into a satisfying meal. While the exact origins are hard to pinpoint, the concept of shaping minced seafood into delicate balls and simmering them in a savory broth is a culinary tradition shared by Chinese, Vietnamese, and many Southeast Asian cuisines. Regardless of where it originates from, you’re going to love this comforting soup recipe.

❤️ Why You’ll Love Shrimp Balls Soup

• Healthy: This hearty soup is protein and nutrient-packed. You’ll get the healthy benefits of the shrimp combined with the nutrients of the cabbage.
• Comforting: I love a warming bowl of soup in the colder weather, it’s so comforting. This recipe is just that, it’s the ultimate comfort food.
• Versatile: Add as many veggies as you want to this soup to make it your own.

🍲 Ingredients

Shrimp – Shrimp is so good for you. Not only is it a lean source of protein, but it’s low in calories, and rich in vitamins and minerals. It’s also a great source of antioxidants and omega-3 fatty acids. Shrimp is also budget-friendly and so versatile. You can add it to Pasta Salad, you can make a Shrimp and Orzo Bake, or you can make delicious Shrimp Cakes.

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Cabbage – Cabbage is nutrient rich, budget-friendly, and an antioxidant powerhouse. It also is fantastic for your gut, heart, and bone health. If you want other recipes to incorporate cabbage into your diet, you can try this Asian Cabbage Salad or Greek Cabbage Salad.

👩‍🍳 How to Make Shrimp Balls Soup

1. 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.
2. Pour the shrimp mixture into a bowl and put it in the fridge while you prepare the soup.
3. In a soup pot, heat olive oil over medium heat.
4. 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.
5. Add the chopped napa cabbage and stir to combine. Cook for 2 minutes, stirring occasionally.
6. Pour in ¼ cup white wine and cook until the wine is almost all evaporated.
7. Stir in the chicken stock paste until combined and then stir in 8 cups of water.
8. Bring the stock to a boil over high heat and then keep at a simmer on medium-low heat for 5 minutes.
9. 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.
10. 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.
11. Taste and adjust seasoning with salt and pepper if desired.
12. 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).

🗒 Tips and Tricks

• Forming Shrimp Balls: To avoid your Shrimp Balls from sticking to your hands, just wet your hands in between rolling them.
• Gentle Cooking: Avoid bringing your soup to a rapid boil, instead, simmer it lightly to avoid your Shrimp Balls from getting tough.
• Make Ahead: Prep your Shrimp Balls in advance so then you just need to cook and assemble the soup when you’re ready.

🗒 Substitutions

• Shrimp: Shrimp to me is the best option for this soup, but you can use a mild tasting fish like cod, or tilapia.
• Olive Oil: Use any kind of oil you prefer such as vegetable or avocado.
• Cabbage: Swap the cabbage for another Asian green like bok choy or use something like spinach or kale.
• White Wine: If you prefer to not add wine into your cooking, use chicken broth, rice wine vinegar or lemon juice.

🗒 Best served with

• Fluffy Greek Pita Bread
• Tofu Spring Rolls
• Asian-Inspired Broccoli Salad

👝 How to Store Leftovers

Store leftover Shrimp Balls Soup in an airtight container. Once cooled, add it to the fridge and eat it within 3-4 days. You can also freeze leftovers for up to 3 months.

🤔 Common Questions

Shrimp Balls Soup

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This Shrimp Balls Soup is Asian-inspired. It's comforting, healthy, and such a delicious meal for a cold winters day.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine Asian-Inspired

Servings 3 -4

Calories 243 kcal

Ingredients

  

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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

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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).

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

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