Shrimp Meatball Soup recipe - ingredients, nutrition and when to eat it
Finely chop the shrimp, shape them into balls, and simmer them with napa cabbage and mushrooms in a clear broth.
Finely chop the shrimp, shape them into balls, and simmer them with napa cabbage and mushrooms in a clear broth. Mild and warming, it is ideal for a light dinner or whenever you want a comforting bowl of soup.
Soups & stews · 35 minutes to cook
Nutrition (per 661.7g serving): 181.7 kcal · protein 31g · carbohydrate 15.7g · fat 1.3g · sodium 1012.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Chop the shrimp so a few small pieces remain instead of grinding them completely smooth for a better texture.
Tips: Chill the meatball mixture for 10 minutes to make it easier to shape.
Tips: Keep the heat at medium after adding the meatballs, as a vigorous boil can break them apart.
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Ingredients (1 serving)
- Shrimp — 120 g
- Napa cabbage — 100 g
- Shiitake mushrooms — 40 g
- Egg white — 15 g
- Potato starch — 5 g
- Dried kelp — 5 g
- Dried anchovies — 5 g
- Water — 350 ml
- Garlic — 5 g
- Green onion — 10 g
- Soy sauce — 5 ml
- Salt — 1.5 g
- Ground black pepper — 0.2 g