Paleo Fish Ball Soup
Dive into the comforting flavors of **Paleo Fish Ball Soup**, a wholesome and nutritious dish that's perfect for clean eating and gluten-free diets. Featuring tender fish balls crafted from white fish fillets, coconut flour, and fragrant spices like ginger and garlic, this soup comes alive in a rich fish broth infused with bok choy, fresh lime juice, and a touch of red chili for a zesty kick. Ready in under an hour, it's a one-pot paleo recipe that blends simplicity with bold flavors. Garnished with cilantro and green onions, this soup is a perfect way to warm up on a chilly evening while staying true to your paleo lifestyle.
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Recipe Information
Ingredients
- 500 grams white fish fillets
- 1 large egg
- 2 tablespoons coconut flour
- 3 stalks green onions
- 1 inch fresh ginger
- 2 cloves garlic
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 liter fish broth
- 2 medium heads bok choy
- 1 small red chili
- 1 whole lime
- 1 tablespoon coconut oil
- 2 tablespoons fresh cilantro
Instructions
Begin by slicing the green onions, finely mincing the garlic, and grating the ginger. Set aside separately for later use.
In a food processor, combine the white fish fillets, egg, coconut flour, half of the sliced green onions, half of the minced garlic, half of the grated ginger, sea salt, and black pepper. Pulse until you achieve a well-blended paste-like consistency.
With wet hands, form the mixture into small balls, about the size of a walnut. Set them aside on a plate.
In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the remaining ginger and garlic, and sauté for about 1 minute until fragrant.
Pour the fish broth into the pot and bring it to a gentle simmer.
While waiting for the broth to simmer, rinse and chop the bok choy into bite-sized pieces.
Once the broth is simmering, carefully add the fish balls to the pot. Cook them for about 10 minutes or until they are opaque and cooked through.
Add the bok choy to the broth and simmer for another 5 minutes until the leaves are wilted and stems are tender.
Finely slice the red chili (remove seeds for less heat) and juice the lime.
Before serving, add the remaining green onions, red chili slices, and lime juice to the soup. Stir gently to combine all flavors.
Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve hot and enjoy!
Nutrition Facts
Calories |
1056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 562 mg | 188% | |
| Sodium | 6188 mg | 269% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 7.4 g | ||
| Protein | 151.1 g | 302% | |
| Vitamin D | 26.3 mcg | 132% | |
| Calcium | 610 mg | 47% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3291 mg | 70% | |
*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.
