Fish Ball Soup
Delight your senses with this comforting Fish Ball Soup, a wholesome and flavorful dish that’s perfect for any season. Made with tender, homemade fish balls crafted from fresh white fish fillets, egg whites, and a touch of cornstarch, this soup is as light as it is satisfying. The rich broth, infused with the warming flavors of ginger, garlic, and soy sauce, is further enhanced by the addition of vibrant vegetables like carrots and bok choy. Finished with fragrant sesame oil, scallions, and cilantro, this soup not only offers a deliciously balanced taste but also provides a nutrient-packed meal that the whole family will love. With a prep and cook time of just one hour, this Fish Ball Soup recipe is an easy yet impressive way to bring a touch of homemade comfort to your table. Perfect for those looking for a healthy, Asian-inspired recipe!
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Recipe Information
Ingredients
- 500 grams white fish fillets (e.g., cod or haddock)
- 1 egg white
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1.5 liters water
- 500 milliliters chicken broth
- 30 grams ginger root, sliced
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 carrot, sliced
- 200 grams bok choy, chopped
- 3 scallions, chopped
- 0.5 teaspoon white pepper
- 30 grams cilantro, chopped
- 1 teaspoon sesame oil
Instructions
Rinse the fish fillets under cold running water and pat dry with paper towels. Chop the fish into small pieces.
In a food processor, combine the fish, egg white, cornstarch, and salt. Process until it forms a smooth paste.
With wet hands, shape the fish paste into small balls, about 1 inch in diameter. Set aside on a plate.
In a large pot, bring water and chicken broth to a boil over medium-high heat.
Add ginger slices, garlic, and soy sauce to the pot. Boil for 5 minutes to infuse the broth with flavor.
Gently drop the fish balls into the boiling broth. Once they float to the surface, let them cook for an additional 5 minutes or until fully cooked.
Add the sliced carrot and cook for 3 minutes, then add the chopped bok choy and cook until tender, about 2 minutes more.
Season the soup with white pepper and more salt if needed.
Serve the soup hot, garnished with chopped scallions, cilantro, and a drizzle of sesame oil.
Nutrition Facts
Calories |
193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.3 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 144 mg | 11% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 826 mg | 18% | |
*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.
