Shrimp Meatball Soup Recipe

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 305
Protein 27g
Fat 8g
Carbs 31g
Total Time 35 minutes

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
  1. Set oven to 400F/204C.
  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.
  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.
  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.
  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.
  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.

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