High Protein Fish Ball Soup
Elevate your soup game with this hearty and nutritious High Protein Fish Ball Soup, a warming dish packed with delicate flavors and wholesome ingredients. Made from a blend of tender white fish fillets and shrimp, these homemade fish balls boast a light, springy texture and are simmered to perfection in a fragrant broth infused with garlic, ginger, soy sauce, and fish sauce. Fresh spinach leaves add a pop of color and nutrients, while tangy lemon wedges and a garnish of cilantro make each bowl irresistibly fresh. Ready in under an hour, this protein-packed soup serves as a comforting weeknight dinner or a nourishing lunch option, perfect for anyone seeking a meal that’s healthy, satisfying, and brimming with flavor.
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Recipe Information
Ingredients
- 500 g white fish fillets (e.g., cod or haddock), skinless and boneless
- 150 g shrimp, peeled and deveined
- 1 large egg white
- 30 g cornstarch
- 1 teaspoon salt
- 0.5 teaspoon white pepper
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 liter chicken broth
- 100 g spinach leaves
- 2 units spring onions, finely chopped
- 10 g cilantro, for garnish
- 2 units lemon wedges, for serving
Instructions
In a food processor, add the white fish fillets, shrimp, egg white, and cornstarch. Process until the mixture is smooth and forms a thick paste.
Transfer the fish paste to a bowl and season with salt and white pepper. Mix well using a spatula.
Wet your hands with a bit of water to prevent sticking, and form the fish paste into small balls, about 1 inch in diameter. Set aside.
In a large pot over medium heat, add minced garlic and ginger. Sauté for about 1-2 minutes until fragrant.
Pour in the chicken broth and bring to a boil. Add the soy sauce and fish sauce, stirring to combine.
Once boiling, gently drop the fish balls into the soup. Reduce the heat to a simmer and cook for about 10-12 minutes, or until the fish balls float to the surface, indicating they are cooked through.
Add the spinach leaves and cook for an additional 2 minutes until wilted.
Turn off the heat and add the chopped spring onions.
Ladle the soup into serving bowls. Garnish with fresh cilantro.
Serve hot with lemon wedges on the side for added brightness.
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 543 mg | 181% | |
| Sodium | 7266 mg | 316% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 5.9 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 363 mg | 28% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3702 mg | 79% | |
*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.
