Shrimp Meatball Soup Recipe
The cold fall and winter weather is all about warming recipes and nothing hits the spot quite like a delicious bowl of hot soup.
Today, I’m combining two of my favorites into one delicious mash-up recipe – meatball soup, usually in a tomato based broth with vegetables + pho inspired vermicelli soup.
What I love about this recipe
You can take the shrimp meatball recipe and incorporate it into other pasta or salad dishes to give them a seafood spin. Plus, shrimp is super low-calorie but high in protein so you snack with much less guilt.
Shrimp Meatball Soup Recipe
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
- Set oven to 400F/204C.
- 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.
- 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.
- 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.
- 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.
- 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.
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