Whole30 Fish Ball Soup
Warm, nourishing, and Whole30-friendly, this Fish Ball Soup is a wholesome twist on a comforting classic! Bursting with vibrant flavors, this recipe features tender homemade fish balls crafted from white fish fillets, coconut flour, and a hint of aromatics like garlic and onion powder. Simmered in a rich chicken broth infused with fresh ginger, carrots, celery, and a splash of coconut aminos, this soup delivers both protein and vegetables in every spoonful. Ready in under an hour, it's perfect for a hearty weeknight meal or a meal prep staple. Garnish with fresh cilantro and a squeeze of lime for a bright, zesty finish. Paleo, gluten-free, dairy-free, and packed with clean, feel-good ingredients, this Whole30 Fish Ball Soup will become your go-to for a comforting and healthy bowl of goodness!
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Recipe Information
Ingredients
- 500 grams white fish fillets
- 1 large egg
- 2 tablespoons coconut flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 liter chicken broth
- 2 medium carrot
- 2 celery stalk
- 1 medium onion
- 1 inch piece fresh ginger
- 2 tablespoons coconut aminos
- 2 tablespoons fresh cilantro
- 1 lime
Instructions
Begin by preparing the fish balls. Cut the white fish fillets into small pieces and place them in a food processor.
Add the egg, coconut flour, garlic powder, onion powder, sea salt, and black pepper to the food processor.
Pulse the ingredients together until well combined and a paste-like consistency is achieved.
With wet hands, form the mixture into small balls, about 1 inch in diameter, and set aside.
Next, prepare the vegetables for the soup. Peel and slice the carrots into thin rounds.
Chop the celery stalks into small pieces, and dice the onion.
Peel and grate the ginger.
In a large pot, bring the chicken broth to a boil over medium-high heat.
Add the prepared carrots, celery, onion, and grated ginger to the pot.
Reduce the heat to low and let the vegetables simmer for about 5 minutes.
Carefully add the fish balls to the simmering broth and cook for 10-12 minutes, or until the fish balls are cooked through and firm.
Stir in the coconut aminos and let the soup simmer for another 5 minutes.
Adjust seasoning with additional salt and pepper if necessary.
Ladle the soup into bowls, garnish with freshly chopped cilantro, and serve with lime wedges on the side.
Enjoy your Whole30 Fish Ball Soup hot!
Nutrition Facts
Calories |
217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1340 mg | 58% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.2 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 99 mg | 8% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 906 mg | 19% | |
*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.
