High Protein Fish Ball Soup

Dive into a bowl of comforting, protein-rich goodness with this High Protein Fish Ball Soup. Made from a blend of white fish fillets and shrimp, these tender, homemade fish balls are delicately seasoned with garlic, ginger, and a touch of soy sauce to create a flavor-packed experience. Simmered in a savory chicken broth and complemented by vibrant spinach leaves and fresh spring onions, this light yet satisfying soup is both nourishing and invigorating. Perfect for a wholesome meal, it’s low in fat, high in protein, and ready in under an hour. Garnished with fresh cilantro and served with a squeeze of lemon, it's the ultimate go-to recipe for a healthy, delicious dinner. Ideal for those seeking seafood-inspired comfort food!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 g white fish fillets (e.g., cod or haddock), skinless and boneless
• 150 g shrimp, peeled and deveined
• 1 large egg white
• 30 g cornstarch
• 1 teaspoon salt
• 0.5 teaspoon white pepper
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 liter chicken broth
• 100 g spinach leaves
• 2 units spring onions, finely chopped
• 10 g cilantro, for garnish
• 2 units lemon wedges, for serving

Directions

Step 1

In a food processor, add the white fish fillets, shrimp, egg white, and cornstarch. Process until the mixture is smooth and forms a thick paste.

Step 2

Transfer the fish paste to a bowl and season with salt and white pepper. Mix well using a spatula.

Step 3

Wet your hands with a bit of water to prevent sticking, and form the fish paste into small balls, about 1 inch in diameter. Set aside.

Step 4

In a large pot over medium heat, add minced garlic and ginger. Sauté for about 1-2 minutes until fragrant.

Step 5

Pour in the chicken broth and bring to a boil. Add the soy sauce and fish sauce, stirring to combine.

Step 6

Once boiling, gently drop the fish balls into the soup. Reduce the heat to a simmer and cook for about 10-12 minutes, or until the fish balls float to the surface, indicating they are cooked through.

Step 7

Add the spinach leaves and cook for an additional 2 minutes until wilted.

Step 8

Turn off the heat and add the chopped spring onions.

Step 9

Ladle the soup into serving bowls. Garnish with fresh cilantro.

Step 10

Serve hot with lemon wedges on the side for added brightness.

Nutrition Facts

Serving size	1944.9 grams (1944.9g)

Amount per serving	% Daily Value*
Calories	835

Total Fat 5.90g	8%
Saturated Fat 0.90g	5%
Polyunsaturated Fat 0.00g
Cholesterol 543mg	181%
Sodium 7266mg	316%
Total Carbohydrate 46.40g	17%
Dietary Fiber 5.30g	19%
Total Sugars 5.90g
Protein 150.10g	300%

Vitamin D 1000IU	5000%
Calcium 363mg	28%
Iron 9mg	49%
Potassium 3702mg	79%

*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: 6.3%

Protein: 71.6%

Carbs: 22.1%