Potsticker Meatball Asian Noodle Soup – Low Carb & Gluten Free
Need a dairy free soup? Potsticker Meatball Asian Noodle Soup – Low Carb & Gluten Free could be a great recipe to try. This recipe serves 6 and costs $1.71 per serving. One portion of this dish contains roughly 21g of protein, 22g of fat, and a total of 396 calories. Several people really liked this Asian dish. From preparation to the plate, this recipe takes around 45 minutes. 215 people have made this recipe and would make it again. It is brought to you by I Breathe Im Hungry. It can be enjoyed any time, but it is especially good for Autumn. A mixture of ground pork, noodles, sesame oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. Overall, this recipe earns an excellent spoonacular score of 81%. Similar recipes include Potsticker Meatball Asian Noodle Soup – Low Carb & Gluten Free, Potsticker Meatball Asian Noodle Soup – Low Carb & Gluten Free, and Asian Beef Noodle Soup – Low Carb & Gluten Free.
Servings: 6
Ingredients:
1/3 cup almond flour
1/4 cup shredded carrot
32 oz (4 cups) chicken broth
1/2 cup chopped cilantro
1 egg
1 Tbsp fish sauce see example
1 tsp minced garlic
1/2 tsp garlic powder
1 tsp minced ginger
2 Tbsp minced ginger
1 lb ground pork (or turkey)
1/2 tsp kosher salt
6 lime wedges
2 cups shredded Napa cabbage
3 cups shiratake noodles, drained and rinsed see example
1/4 cup radish sticks
1/2 tsp red pepper flakes
1/3 cup chopped scallions
1/2 cup chopped scallions
1 tsp sesame oil
1 Tbsp gluten free soy sauce
1 Tbsp gluten free soy sauce see example
2 cups water
Equipment:
baking sheet
bowl
sauce pan
frying pan
ladle
Cooking instruction summary:
Combine all of the meatballs in a medium bowl and mix thoroughly. Form into 24 bite-sized meatballs and place on a baking sheet. Bake at 375 degrees (F) for 12 minutes or until cooked through.In a medium saucepan heat the sesame oil and add the minced garlic and ginger. Cook for about 1 minute or until fragrant and sizzling. Add the chicken broth, water, soy sauce, fish sauce, red pepper flakes, and salt. Bring to a boil and simmer for at least 10 minutes. Strain the broth to remove the solids and add back to the pan. Taste and adjust seasoning to your preference. Bring to a boil right before serving.Place about 1/2 cup shiratake noodles in a soup bowl. Top with four meatballs, a handful of cabbage, and a pinch of radish, carrot, scallions, and cilantro. Ladle about 1 cup of very HOT broth into the bowl. Wait about 2 minutes for the ingredients to heat through, squeeze a lime wedge over it and serve.
Step by step:
1. Combine all of the meatballs in a medium bowl and mix thoroughly. Form into 24 bite-sized meatballs and place on a baking sheet.
2. Bake at 375 degrees (F) for 12 minutes or until cooked through.In a medium saucepan heat the sesame oil and add the minced garlic and ginger. Cook for about 1 minute or until fragrant and sizzling.
3. Add the chicken broth, water, soy sauce, fish sauce, red pepper flakes, and salt. Bring to a boil and simmer for at least 10 minutes. Strain the broth to remove the solids and add back to the pan. Taste and adjust seasoning to your preference. Bring to a boil right before serving.
4. Place about 1/2 cup shiratake noodles in a soup bowl. Top with four meatballs, a handful of cabbage, and a pinch of radish, carrot, scallions, and cilantro. Ladle about 1 cup of very HOT broth into the bowl. Wait about 2 minutes for the ingredients to heat through, squeeze a lime wedge over it and serve.
Nutrition Information:
covered percent of daily need
