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.
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.
First, add chopped green onions to the food processor, and blend until finely diced. Then, add peeled and deveined raw shrimp, and a little bit of garlic. Pulse blend until you get chunky mince. Be careful with blending, you should still see chunks of shrimp.
Add a shrimp mince to a bowl, then mix with some cilantro. Since shrimps are lean, they should be sticky. Spray your hands with olive oil before you start making shrimp balls.
Place shrimp balls in a mini muffin pan and bake for 10 minutes at 400 F.
In a meantime, set a skillet on medium heat and add olive oil, and one finely diced shallot. Cook for 2 to 3 minutes until it’s brown and translucent. Pour in low sodium chicken broth and some water. Bring it to a boil and add coconut sugar, fish oil, sesame oil, a cinnamon stick, and cardamom. Finish it up with a pinch of sea salt and pepper. Reduce the heat, then cover and simmer for 20 minutes.
While that cooks, set a skillet on medium heat and spray with olive oil. Add baby bok choy halves and cook until sear.
When everything is done, bring it all together. Add some brown rice noodles to a plate, shredded cabbage and carrots, and broth. Add the baked shrimp balls, some grilled baby bok choy, red jalapeno for some heat and fresh cilantro. Finish it up with a squeeze of a little fresh lime.
Let me know how you liked my shrimp soup recipe by commenting down below. I love to hear from you guys!
Shrimp Meatball Soup Recipe
- 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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