Heart-Healthy Fish Ball Soup

Dive into a nourishing bowl of **Heart-Healthy Fish Ball Soup**, a flavorful and wholesome dish that’s perfect for those seeking a nutritious meal without compromising on taste. Made with tender, protein-packed fish balls crafted from fresh white fish fillets, garlic, and ginger, this light yet satisfying soup is simmered in a low-sodium vegetable broth infused with the vibrant flavors of green onions, bok choy, and carrots. With a finishing touch of fresh cilantro and a spritz of lime, this recipe delivers a delightful balance of savory and citrusy notes. Ready in under an hour, this easy-to-make soup is low in sodium, heart-smart, and packed with vitamins—a great go-to for weeknight dinners or cozy lunches.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams White fish fillets (such as cod or haddock), skinless and boneless
• 1 Egg white
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 3 Green onions, finely chopped
• 1 tablespoon Low-sodium fish sauce
• 1 liter Low-sodium vegetable stock
• 1 medium Carrot, thinly sliced
• 2 cups Bok choy, chopped
• 2 tablespoons Fresh cilantro leaves, chopped
• 0.25 teaspoon White pepper
• 0.5 teaspoon Salt
• 1 tablespoon Olive oil
• 1 Lime, cut into wedges

Directions

Step 1

Begin by preparing the fish balls. In a food processor, combine the white fish fillets, egg white, minced garlic, grated ginger, and one of the chopped green onions.

Step 2

Pulse until the mixture becomes smooth and forms a paste-like consistency. Add the fish sauce and white pepper, then pulse again to incorporate.

Step 3

Wet your hands with water to prevent sticking and shape the fish mixture into small balls, about 1 inch in diameter. You should have around 16-20 fish balls. Set them aside on a plate.

Step 4

Heat the olive oil in a large pot over medium heat. Once hot, add the remaining green onions and sauté for about 2 minutes until fragrant.

Step 5

Add the vegetable stock and bring it to a gentle simmer.

Step 6

Once the stock is simmering, carefully drop in the fish balls, one at a time. Let them cook for about 10 minutes, or until they float to the surface and are cooked through.

Step 7

Add the thinly sliced carrot and chopped bok choy to the pot. Cook for an additional 5 minutes until the vegetables are tender yet still slightly crisp.

Step 8

Adjust the seasoning with salt to taste, keeping in mind the flavors should remain light.

Step 9

Ladle the soup into bowls and garnish with fresh cilantro.

Step 10

Serve hot with lime wedges on the side for squeezing over the soup just before eating.

Nutrition Facts

Serving size	2027.7 grams (2027.7g)

Amount per serving	% Daily Value*
Calories	712

Total Fat 18.40g	24%
Saturated Fat 2.70g	14%
Polyunsaturated Fat 1.30g
Cholesterol 250mg	83%
Sodium 2854mg	124%
Total Carbohydrate 35.00g	13%
Dietary Fiber 9.10g	33%
Total Sugars 12.70g
Protein 101.90g	204%

Vitamin D 1000IU	5000%
Calcium 483mg	37%
Iron 6mg	33%
Potassium 3102mg	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.2%

Protein: 57.2%

Carbs: 19.6%