Heart-Healthy Fish Ball Soup
Discover the ultimate comfort food with our **Heart-Healthy Fish Ball Soup**—a nourishing and flavorful twist on a classic dish! Made with tender white fish fillets like cod or haddock, these delicate, protein-packed fish balls are blended with fresh garlic, ginger, and green onions for a fragrant, satisfying bite. Simmered in a light, low-sodium vegetable broth and complemented by vibrant carrots, crisp bok choy, and a zesty squeeze of lime, this soup is as wholesome as it is delicious. Perfect for a busy weeknight or a cozy dinner, this easy-to-make recipe is low in fat, high in nutrients, and brimming with fresh, bold flavors. Garnished with chopped cilantro for a vibrant finish, this heart-healthy dish is a must-try for anyone craving a guilt-free, soul-warming meal. Ready in under an hour and serving four, it’s a fantastic option for families or meal prep!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams White fish fillets (such as cod or haddock), skinless and boneless
- 1 Egg white
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 3 Green onions, finely chopped
- 1 tablespoon Low-sodium fish sauce
- 1 liter Low-sodium vegetable stock
- 1 medium Carrot, thinly sliced
- 2 cups Bok choy, chopped
- 2 tablespoons Fresh cilantro leaves, chopped
- 0.25 teaspoon White pepper
- 0.5 teaspoon Salt
- 1 tablespoon Olive oil
- 1 Lime, cut into wedges
Instructions
Begin by preparing the fish balls. In a food processor, combine the white fish fillets, egg white, minced garlic, grated ginger, and one of the chopped green onions.
Pulse until the mixture becomes smooth and forms a paste-like consistency. Add the fish sauce and white pepper, then pulse again to incorporate.
Wet your hands with water to prevent sticking and shape the fish mixture into small balls, about 1 inch in diameter. You should have around 16-20 fish balls. Set them aside on a plate.
Heat the olive oil in a large pot over medium heat. Once hot, add the remaining green onions and sauté for about 2 minutes until fragrant.
Add the vegetable stock and bring it to a gentle simmer.
Once the stock is simmering, carefully drop in the fish balls, one at a time. Let them cook for about 10 minutes, or until they float to the surface and are cooked through.
Add the thinly sliced carrot and chopped bok choy to the pot. Cook for an additional 5 minutes until the vegetables are tender yet still slightly crisp.
Adjust the seasoning with salt to taste, keeping in mind the flavors should remain light.
Ladle the soup into bowls and garnish with fresh cilantro.
Serve hot with lime wedges on the side for squeezing over the soup just before eating.
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2854 mg | 124% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 12.7 g | ||
| Protein | 101.9 g | 204% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 483 mg | 37% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 3102 mg | 66% | |
*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.
