Healthy Shrimp Stuffed Chicken Meatball Soup

If you want to add more gluten free and dairy free recipes to your collection, Healthy Shrimp Stuffed Chicken Meatball Soup might be a recipe you should try. This recipe makes 4 servings with 325 calories, 40g of protein, and 13g of fat each. For $3.2 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe from Yi Reservation has 109 fans. From preparation to the plate, this recipe takes approximately 1 hour. Autumn will be even more special with this recipe. If you have fresh ginger, ground chicken, shrimp, and a few other ingredients on hand, you can make it. It works well as a main course. With a spoonacular score of 85%, this dish is tremendous. Similar recipes are 30-Minute Healthy Meatball Soup, Easy Meatball Soup with Orzo (healthy!), and Chicken Meatball Filling for Stuffed Matzo Balls.

Servings: 4

Preparation duration: 45 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Marinade the shrimp with salt and pepper. If using medium size shrimp, cut the each shrimp to halves. Finely chop 3 slices of ginger, scallion, and cilantro. Set asideIn a large mixing bowl, combine the ground chicken with chopped ginger, chopped scallions, chopped cilantro, egg, and corn starch. Mix using a spoon to incorporate Add 1 -2 tsp of water to the meat mix, then stir with a spoon in one direction until the water is absorbed. Repeat this process for 3-4 times or until the meat mixture becomes fluffy and paste-like.Flavor the mixture with salt, white pepper powder, and sesame oil. Stir to mixBefore rolling out the meatball, start to boil a pot of water to pre-cook the meatballs Spoon 1 tbsp of meat to form a ball. Poke a hole in the ball and stuff a piece of shrimp in. Seal the shrimp with additional meat. Gently drop the meatball to the boiling water. Cook for about 2 minute, or until they float. Take out the meatball and set aside. I normally cook in batches of 6 – 8 each time. Save the water used to boil the meatballsTo make the soup, run the meatball water through a fine mesh strainer. Keep the filtered water and bring to boil. Add 2 slices of ginger, cut up cabbage to the soup. Bring to boil again. Add the pre-cooked meatballs and boil for another 5 minutes. Add salt and white pepper to taste. Cut open one of the meatballs to make sure it is fully cooked inside. Garnish with chopped scallion and serve the soup hot

 

Step by step:

1. Marinade the shrimp with salt and pepper. If using medium size shrimp, cut the each shrimp to halves. Finely chop 3 slices of ginger, scallion, and cilantro. Set aside

2. In a large mixing bowl, combine the ground chicken with chopped ginger, chopped scallions, chopped cilantro, egg, and corn starch.

3. Mix using a spoon to incorporate

4. Add 1 -2 tsp of water to the meat mix, then stir with a spoon in one direction until the water is absorbed. Repeat this process for 3-4 times or until the meat mixture becomes fluffy and paste-like.Flavor the mixture with salt, white pepper powder, and sesame oil. Stir to mix

5. Before rolling out the meatball, start to boil a pot of water to pre-cook the meatballs Spoon 1 tbsp of meat to form a ball. Poke a hole in the ball and stuff a piece of shrimp in. Seal the shrimp with additional meat. Gently drop the meatball to the boiling water. Cook for about 2 minute, or until they float. Take out the meatball and set aside. I normally cook in batches of 6 – 8 each time. Save the water used to boil the meatballs

6. To make the soup, run the meatball water through a fine mesh strainer. Keep the filtered water and bring to boil.

7. Add 2 slices of ginger, cut up cabbage to the soup. Bring to boil again.

8. Add the pre-cooked meatballs and boil for another 5 minutes.

9. Add salt and white pepper to taste.

10. Cut open one of the meatballs to make sure it is fully cooked inside.

11. Garnish with chopped scallion and serve the soup hot

Nutrition Information:

covered percent of daily need