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5.0 from 3 votes

Shrimp Balls Soup

This Shrimp Balls Soup is Asian-inspired. It's comforting, healthy, and such a delicious meal for a cold winters day.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 3 -4
Calories: 243 kcal
Course: Soup
Cuisine: Asian

Ingredients

For the shrimp balls
  • 450 g defrosted uncooked frozen shrimp
  • 3 garlic cloves
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground pepper
  • 1 egg
  • 2 tbsp cornstarch
  • 1 tbsp all purpose flour
For the soup
  • 2 tbsp extra virgin olive oil
  • 1/2 cup diced yellow onion
  • 3 sprigs green onion, diced
  • 3 garlic cloves, minced
  • 4 cups roughly chopped Napa cabbage
  • 1/4 cup white wine
  • 2 tbsp chicken stock paste
  • 8 cups water
Garnishes
  • Lime wedges
  • 3 sprigs green onion, cut on the bias
  • dash fish sauce
  • handful fresh cilantro
  • dash sesame oil
  • dash soy sauce or tamari

Instructions

    Cup of Yum
  1. Make the shrimp ball mixture: To a food processor add the garlic cloves and pulse to chop into small pieces. Add the defrosted shrimp, salt, pepper, egg, cornstarch and flour. Pulse to chop / combine everything into very small pieces, it will almost be a paste like mixture.
  2. Pour the shrimp mixture into a bowl and put it in the fridge while you prepare the soup.
  3. In a soup pot, heat olive oil over medium heat.
  4. Once warm, add diced onion, diced green onion and minced garlic. Saute for 6-8 minutes until the yellow onion is softened and the mixture is fragrant, stirring often.
  5. Add the chopped napa cabbage and stir to combine. Cook for 2 minutes, stirring occasionally.
  6. Pour in ¼ cup white wine and cook until the wine is almost all evaporated.
  7. Stir in the chicken stock paste until combined and then stir in 8 cups of water.
  8. Bring the stock to a boil over high heat and then keep at a simmer on medium-low heat for 5 minutes.
  9. Then, add the shrimp balls - use two spoons, one to scoop out the shrimp mixture and one to push it off the spoon in a sort of meatball form into the broth - repeat until all of the shrimp mixture is in the broth.
  10. If the soup isn’t simmering anymore, bring the heat up to medium-high until simmering again. Then keep at a simmer for 6-10 minutes, covered, on medium-low, until the shrimp balls are pink and cooked through.
  11. Taste and adjust seasoning with salt and pepper if desired.
  12. Serve in bowls topped with a squeeze of lime juice, diced green onions, dash of fish sauce and sesame oil and soy sauce (if desired).

Notes

  • If you don't have chicken stock paste, use chicken broth instead of water and adjust seasoning with more salt and pepper.
  • If you like this recipe, try our Greek Meatball Soup

Nutrition Information

Calories 243kcal (12%) Carbohydrates 12.8g (4%) Protein 26.2g (52%) Fat 9.2g (14%) Saturated Fat 1.6g (8%) Polyunsaturated Fat 1.3g Monounsaturated Fat 5.6g Cholesterol 227.9mg (76%) Sodium 638.9mg (27%) Fiber 1.8g (7%) Sugar 2.8g (6%)

Nutrition Facts

Serving: 3-4

Amount Per Serving

Calories 243

% Daily Value*

Calories 243kcal 12%
Carbohydrates 12.8g 4%
Protein 26.2g 52%
Fat 9.2g 14%
Saturated Fat 1.6g 8%
Polyunsaturated Fat 1.3g 8%
Monounsaturated Fat 5.6g 28%
Cholesterol 227.9mg 76%
Sodium 638.9mg 27%
Fiber 1.8g 7%
Sugar 2.8g 6%

* Percent Daily Values are based on a 2,000 calorie diet.