Shrimp Meatball Soup PT35M https://img4.recipesrun.com/201907/2019/1028/1f/2/283176/300x200x50.jpg 4 servings Ingredients: lime juice fresh cilantro red (or green) jalapeno 1 cup finely shredded carrots 3 cups finely shredded cabbage 3 oz. cooked brown rice noodles 2 baby bok choy, halved pepper sea salt 1/2 tsp. cardamom (optional) 1 stick cinnamon 2 tsp. sesame oil 1 tbsp. fish sauce 1 tsp. coconut sugar 4 cups water 4 cups no-salt-added chicken broth 1 shallot, finely diced 1 tbsp. olive oil 1/3 cup cilantro, finely diced 1 1/2 pounds raw shrimp, peeled and deveined 3 green onions, chopped

Shrimp Meatball Soup

By Tracy

4 Person
35 Minutes
305 Calories
The cold fall and winter weather is all about warming recipes and nothing hits the spot quite like a delicious bowl of hot soup. You can take the shrimp meatball recipe and incorporate it into other pasta or salad dishes to give them a seafood spin. Plus, shrimp is super low-calorie but high in protein so you snack with much less guilt.

Ingredients

Garnish

  • lime juice

  • fresh cilantro

  • red (or green) jalapeno

Broth

  • 1 cup finely shredded carrots

  • 3 cups finely shredded cabbage

  • 3 oz. cooked brown rice noodles

  • 2 baby bok choy, halved

  • pepper

  • sea salt

  • 1/2 tsp. cardamom (optional)

  • 1 stick cinnamon

  • 2 tsp. sesame oil

  • 1 tbsp. fish sauce

  • 1 tsp. coconut sugar

  • 4 cups water

  • 4 cups no-salt-added chicken broth

  • 1 shallot, finely diced

  • 1 tbsp. olive oil

Meatballs

  • 1/3 cup cilantro, finely diced

  • 1 1/2 pounds raw shrimp, peeled and deveined

  • 3 green onions, chopped

Method

  • 01
    Set oven to 400 degrees F.
  • 02
    Add green onion to a food processor and blend until finely diced. Then add raw shrimp and pulse blend until you have a sticky, chunky mince. You should still be able to see chunks of shrimp.
  • 03
    Add shrimp mince to a bowl and add cilantro. Mix. Spray your hands with some olive oil before making meatballs since shrimp mince is lean and sticky. Form desired size of meatball – I made mine 1 1/4 oz – 1 1/2 oz.
  • 04
    Add the meatballs to a greased mini-muffin pan or a baking sheet. Repeat. Bake for 10 – 12 minutes, until the outside is slightly golden brown and the shrimp is no longer grey.
  • 05
    Set a skillet on medium heat and add olive and shallot. Cook the shallot in the oil until turns brown and slightly translucent, about 3 minutes. Pour in chicken broth and water and bring to a boil.
  • 06
    Add coconut sugar, fish sauce, sesame oil, a cinnamon stick and cardamom (if you have it). Reduce the heat, then cover and simmer for at least 20 minutes. Season to taste with sea salt and pepper.
  • 07
    While the broth simmers, set a griddle or skillet on high heat and spray with olive oil. Add bok choy halves and grill/sear for about 5 minutes. Add a tablespoon of water to the skillet while they sear to create some steam to soften the bok choy.

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Shrimp Meatball Soup

The cold fall and winter weather is all about warming recipes and nothing hits the spot quite like a delicious bowl of hot soup. You can take the shrimp meatball recipe and incorporate it into other pasta or salad dishes to give them a seafood spin. Plus, shrimp is super low-calorie but high in protein so you snack with much less guilt.
01 Information
  • Grade easy
  • Serving 4 servings
  • Calorie 305 Kcal
  • Prep Time 10 Mins
  • Cook Time 25 Mins
  • Total Time 35 Mins
02 Ingredients
Garnish
lime juice
fresh cilantro
red (or green) jalapeno
Broth
1 cup finely shredded carrots
3 cups finely shredded cabbage
3 oz. cooked brown rice noodles
2 baby bok choy, halved
pepper
sea salt
1/2 tsp. cardamom (optional)
1 stick cinnamon
2 tsp. sesame oil
1 tbsp. fish sauce
1 tsp. coconut sugar
4 cups water
4 cups no-salt-added chicken broth
1 shallot, finely diced
1 tbsp. olive oil
Meatballs
1/3 cup cilantro, finely diced
1 1/2 pounds raw shrimp, peeled and deveined
3 green onions, chopped
03 Method
Step 1
Set oven to 400 degrees F.
Step 2
Add green onion to a food processor and blend until finely diced. Then add raw shrimp and pulse blend until you have a sticky, chunky mince. You should still be able to see chunks of shrimp.
Step 3
Add shrimp mince to a bowl and add cilantro. Mix. Spray your hands with some olive oil before making meatballs since shrimp mince is lean and sticky. Form desired size of meatball – I made mine 1 1/4 oz – 1 1/2 oz.
Step 4
Add the meatballs to a greased mini-muffin pan or a baking sheet. Repeat. Bake for 10 – 12 minutes, until the outside is slightly golden brown and the shrimp is no longer grey.
Step 5
Set a skillet on medium heat and add olive and shallot. Cook the shallot in the oil until turns brown and slightly translucent, about 3 minutes. Pour in chicken broth and water and bring to a boil.
Step 6
Add coconut sugar, fish sauce, sesame oil, a cinnamon stick and cardamom (if you have it). Reduce the heat, then cover and simmer for at least 20 minutes. Season to taste with sea salt and pepper.
Step 7
While the broth simmers, set a griddle or skillet on high heat and spray with olive oil. Add bok choy halves and grill/sear for about 5 minutes. Add a tablespoon of water to the skillet while they sear to create some steam to soften the bok choy.
04 Author
Tracy Tracy
109 Recipes
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