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.
My Go-To Comfort Food: Potsticker Meatball Asian Noodle Soup
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Between work deadlines, school pick-ups, and the never-ending laundry pile, I often crave quick, satisfying meals that don't compromise on flavor or nutrition. This Potsticker Meatball Asian Noodle Soup has become my absolute go-to comfort food. It's surprisingly easy to whip up, incredibly flavorful, and perfectly fits my low-carb lifestyle. The best part? The entire family loves it!
The inspiration for this recipe actually came from a whirlwind trip to Thailand. I was completely mesmerized by the vibrant street food scene, the explosion of flavors, and the sheer variety of noodle soups. While I couldn’t replicate the exact authenticity of those bustling street stalls in my own kitchen, I aimed to capture the essence of that deliciousness. This recipe is my attempt to bring a little bit of that Thai street food magic to my family’s dinner table, adapted to fit our dietary needs and busy schedule. The low-carb element is crucial for me; it helps me maintain energy levels throughout the day and keeps me feeling my best without sacrificing flavor.
What sets this soup apart is the incredible depth of flavor. The homemade potsticker meatballs are juicy and packed with savory goodness. The combination of ginger, garlic, and a touch of red pepper flakes creates a warm, aromatic base that complements the delicate sweetness of the broth. I use shirataki noodles to keep the carb count low while maintaining a satisfying texture. They soak up the flavorful broth beautifully. And, of course, the fresh herbs—cilantro and scallions—add a burst of freshness that elevates the entire dish. The addition of napa cabbage provides a nice crunch and a touch of sweetness. The thinly sliced radish adds a spicy zing to the mix, a wonderful counterpart to the rich broth. I love to use fresh carrot, but you can use the frozen variety in a pinch.
Why this recipe works for busy lifestyles:
- Prep Ahead: The meatballs can be made ahead of time and stored in the refrigerator for a super quick weeknight meal. Simply reheat and add to the broth when you're ready.
- One-Pot Wonder: Most of the cooking happens in one pot, minimizing cleanup time, a lifesaver on busy evenings.
- Flexible Ingredients: Feel free to customize the vegetables to your liking. Broccoli, spinach, mushrooms, or even bean sprouts would be delicious additions.
- Leftovers are amazing: This soup actually tastes even better the next day! The flavors meld together beautifully, making it a perfect meal prep option.
Beyond the practical benefits, this soup holds a special place in my heart. It’s more than just a meal; it's a reminder of a fantastic adventure, a symbol of adapting new cultures to fit my own life, and a testament to the power of simple, wholesome ingredients. It’s a comfort food that nourishes my body and soul, and it’s a recipe I’m thrilled to share with you. I hope it brings you as much joy as it does to me and my family.
Tips for Success:
- Don't overcook the meatballs; they should be cooked through but still juicy.
- Taste and adjust the seasoning to your liking. A little extra fish sauce or soy sauce can add depth of flavor.
- If you don’t have shirataki noodles, zucchini noodles or kelp noodles are excellent substitutes.
- For a spicier soup, add more red pepper flakes.
- Garnish with a squeeze of lime juice just before serving for a burst of freshness.
This Potsticker Meatball Asian Noodle Soup is more than just a recipe; it’s a culinary journey, a testament to adapting delicious flavors to fit our busy lives, and a heartwarming reminder of the simple pleasures of family dinners.
