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Shrimp Meatball Soup Recipe

Prep: 10 min
Cook: 25 min
Total: 35 min

Ingredients

Ingredients for 4 large servings:

  • Meatballs (makes at least 16 meatballs at 1.25oz each)
    • 3 green onions, chopped
    • 1 1/2lb raw shrimp, peeled and deveined
    • 1/3 cup cilantro, finely diced
  • Broth
    • 1 tablespoon olive oil
    • 1 shallot, finely diced
    • 4 cups no-salt-added chicken broth
    • 4 cups water
    • 1 teaspoon coconut sugar
    • 1 tablespoon fish sauce
    • 2 teaspoons sesame oil
    • 1 cinnamon stick
    • 1/2 teaspoon cardamom (optional)
    • season to  taste with sea salt & pepper
  • 2 baby bok choy, halved
  • 3oz cooked brown rice noodles (I used Anne Chung maifun noodles)
  • 3 cups finely shredded cabbage
  • 1 cup finely shredded carrots
  • Garnish (to taste)
    • red (or green) jalapeño
    • fresh cilantro
    • lime juice

Steps

Step 1

Set oven to 400F/204C.

Step 2

Add green onion to a food processor and blend until finely diced. Then add raw shrimp and PULSE blend until you have a sticky, chunky mince. You should still be able to see chunks of shrimp.

Step 3

Add shrimp mince to a bowl and add cilantro. Mix.  Spray your hands with some olive oil before making meatballs since shrimp mince is lean and sticky.  Form desired size of meatball – I made mine 1.25oz – 1.5oz.   Add the meatballs to a greased mini-muffin pan or a baking sheet.  Repeat.  Bake for 10 – 12 minutes, until the outside is slightly golden brown and the shrimp is no longer grey.

Step 4

Set a skillet on medium heat and add olive and shallot. Cook the shallot in the oil until turns brown and slightly translucent, about 3 minutes. Pour in chicken broth and water and bring to a boil.

Step 5

Add coconut sugar, fish sauce, sesame oil, a cinnamon stick and cardamom (if you have it).  Reduce the heat, then cover and simmer for at least 20 minutes.  Season to taste with sea salt & pepper.

Step 6

While the broth simmers, set a griddle or skillet on high heat and spray with olive oil. Add bok choy halves and grill/sear for about 5 minutes. Add a tablespoon of water to the skillet while they sear to create some steam to soften the bok choy.