Potsticker Meatball Asian Noodle Soup – Low Carb & Gluten Free
A delicious low carb and gluten free Asian inspired noodle soup recipe with pork and scallion meatballs. Keto, Paleo, and Atkins Diet friendly!
A delicious low carb and gluten free Asian inspired noodle soup recipe with pork and scallion meatballs. Keto, Paleo, and Atkins Diet friendly!
- 1 egg
- 2 cups water
- 1 tsp minced garlic
- 1/2 tsp garlic powder
- 1/2 tsp red pepper flakes
- 1/2 cup chopped cilantro
- 1/3 cup almond flour
- 6 lime wedges
- 1 tsp sesame oil
- 1/4 cup shredded carrot
- 1/2 tsp kosher salt
- 1 tsp minced ginger
- 1/2 cup chopped scallions
- 1/3 cup chopped scallions
- 1 lb ground pork (or turkey)
- 1 tbsp gluten free soy sauce
- 2 tbsp minced ginger
- 32 oz (4 cups) chicken broth
- 1 tbsp gluten free soy sauce see example
- 1 tbsp fish sauce see example
- 3 cups shiratake noodles drained and rinsed see example
- 2 cups shredded napa cabbage
- 1/4 cup radish sticks
- Carbohydrate 9.51787225881803 g
- Cholesterol 0 mg
- Fat 3.50446701416781 g
- Fiber 2.75181435171814 g
- Protein 1.98491668240134 g
- Saturated Fat 0.323952913733024 g
- Serving Size 1 1 serving (390g)
- Sodium 340.195136192203 mg
- Sugar 6.76605790709989 g
- Trans Fat 0.256995282237521 g
- Calories 63 calories
Step-by-step
- 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.
Undercooking shiratake noodles leaves behind a rubbery texture and a distinct earthy odor that ruins the broth. Rinsing them thoroughly under cold running water for thirty seconds removes the packing liquid completely before they ever touch the pot. Ground pork requires gentle handling when mixed with almond flour and eggs; overworking the protein yields dense, heavy spheres instead of tender dumplings. Form the mixture into exactly twenty-four portions so each bowl receives four uniform bites. Baking these meatballs at 375 degrees Fahrenheit for twelve minutes ensures they brown properly without drying out the interior.
Mastering the Broth Base
Building depth in a quick soup relies entirely on aromatics. Sizzling the minced garlic and fresh ginger in sesame oil for exactly one minute releases the fat-soluble compounds into the pan before the liquids enter. Straining the simmered broth removes the fibrous bits, leaving a clean, translucent liquid that highlights the crisp cabbage and radish garnishes.
- Drain shiratake noodles in a fine-mesh colander to remove excess moisture.
- Bake meatballs on a rimmed baking sheet lined with parchment paper.
- Simmer the seasoned chicken broth for a minimum of ten minutes.
- Allow assembled bowls to rest for two minutes so the hot broth warms the noodles through.
