Low Carb Fish Ball Soup
Dive into the comforting warmth of our **Low Carb Fish Ball Soup**, a wholesome and flavorful dish perfect for cozy dinners or a light, nutritious lunch. This recipe transforms delicate white fish fillets into tender, protein-packed fish balls that simmer gently in a savory broth infused with soy sauce, ginger, and garlic. Vibrant julienned carrots, zucchini, and baby spinach add a boost of color, vitamins, and texture, while a drizzle of sesame oil brings a fragrant finishing touch. With a prep time of just 25 minutes and a focus on low-carb, high-protein ingredients, this soup is a healthy, satisfying choice for anyone seeking a guilt-free bowl of goodness. Serve it hot and garnish with scallions for a bowl that’s as nourishing as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams White fish fillets (such as cod or haddock), skinless and boneless
- 1 large Egg white
- 2 tablespoons Soy sauce
- 1 teaspoon Ginger, grated
- 2 cloves Garlic, minced
- 2 stalks Scallions, thinly sliced
- 1 medium Carrot, julienned
- 1 medium Zucchini, julienned
- 100 grams Baby spinach
- 1 liter Chicken or fish stock, low sodium
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
Instructions
1. Begin by making the fish balls. In a food processor, combine the white fish fillets, egg white, 1 tablespoon of soy sauce, and a pinch of salt until smooth.
2. Wet your hands with water and shape the fish mixture into small balls, about one inch in diameter. Set aside.
3. In a large pot, bring the chicken or fish stock to a gentle boil.
4. Reduce the heat to a simmer and gently add the fish balls to the broth. Allow them to cook for about 5-7 minutes or until they float to the surface and are cooked through.
5. Add the grated ginger, minced garlic, and the remaining tablespoon of soy sauce to the broth.
6. Stir in the julienned carrot and zucchini. Cook for an additional 3-4 minutes until the vegetables are tender but still crisp.
7. Add the baby spinach and allow it to wilt in the broth.
8. Season the soup with white pepper and adjust the salt to taste.
9. Drizzle the sesame oil over the top.
10. Ladle the soup into bowls, garnish with thinly sliced scallions, and serve hot.
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 3401 mg | 148% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 6.6 g | ||
| Protein | 106.0 g | 212% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 274 mg | 21% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2470 mg | 53% | |
*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.
