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:

½ cabbages cut to smaller pieces

1 stalk cilantro (operational)

1tbsp corn starch

1 egg

5 slices fresh ginger

Additional ginger and scallion for the soup

1lb ground chicken

White pepper powder

Salt

2 stalks scallion

1 tsp sesame oil

3/4 lb fresh small shrimp, peeled and deveined

1 tsp sugar

Equipment:

mixing bowl

pot

sieve

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:

Quickview
324k Calories
40g Protein
13g Total Fat
11g Carbs
26% Health Score
Limit These
Calories
324k
16%

Fat
13g
20%

  Saturated Fat
3g
21%

Carbohydrates
11g
4%

  Sugar
5g
6%

Cholesterol
352mg
118%

Sodium
961mg
42%

Get Enough Of These
Protein
40g
81%

Vitamin K
102µg
97%

Selenium
55µg
80%

Vitamin C
47mg
58%

Phosphorus
428mg
43%

Vitamin B6
0.81mg
40%

Vitamin B3
7mg
37%

Manganese
0.6mg
30%

Potassium
945mg
27%

Zinc
3mg
25%

Vitamin B2
0.41mg
24%

Vitamin B12
1µg
23%

Vitamin A
1079IU
22%

Iron
3mg
21%

Calcium
190mg
19%

Magnesium
73mg
18%

Vitamin B5
1mg
18%

Copper
0.35mg
18%

Folate
69µg
17%

Vitamin E
2mg
15%

Fiber
3g
15%

Vitamin B1
0.21mg
14%

Vitamin D
0.22µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

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