Perhaps you’ve noticed that I’ve been on an Asian kick lately with my low carb meatball recipes. This happens to me sometimes – it’s like my brain gets stuck and all of my recipe inspiration seems to come from a certain flavor profile.
I usually just go with it until it runs its course, but this time it’s taking longer than usual! Hopefully you guys won’t mind though, since that’s how this delicious soup came about!
The meatballs themselves are made with ground pork (you could sub turkey if you prefer) and tons of scallions for an authentic potsticker flavor. The broth is simple and comes together quickly, but it’s loaded with flavor and super comforting.
The noodles are optional, but give an authentic feel to the soup. I used Shiratake Noodles which have very low carbs (about 1g per serving) and are made with Yam flour. You can usually find them for a couple bucks in the produce aisle of your grocery store over by the wonton wrappers and tofu.
Be sure to rinse and drain them really well before using. If you’ve never had them before, they are similar in texture to rice noodles and have a chewy, al dente type of feel that works perfectly in any low carb soup recipe.
Regarding what else to add to your soup, you can customize it with whatever you like! This would be a fun one to serve family style with a huge platter of options that allows your family or friends to build their own bowl using whatever they prefer.
I used shredded Napa cabbage, scallions, radish sticks, julienned carrot (use sparingly to keep carbs low), fresh cilantro, and a squeeze of fresh lime. It was fantastic!
I recommend building your bowl starting with noodles, then meatballs, then whatever else you want to add. Then ladle or pour in the broth – which should be really HOT to wilt the veggies and heat the shiritake noodles sufficiently for eating. I think you guys are going to like this one – be sure to let me know the verdict once you try it!
Potsticker Meatball Asian Noodle Soup – Low Carb & Gluten Free
- Yield: 6 servings 1x
Description
A delicious low carb and gluten free Asian inspired noodle soup recipe with pork and scallion meatballs. Keto, Paleo, and Atkins Diet friendly!
Ingredients
Scale
For the meatballs:
- 1 lb ground pork (or turkey)
- 1 egg
- 1/3 cup almond flour
- 1 tsp minced ginger
- 1/3 cup chopped scallions
- 1 Tbsp gluten free soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
For the broth:
- 1 tsp sesame oil
- 2 Tbsp minced ginger
- 1 tsp minced garlic
- 32 oz (4 cups) chicken broth
- 2 cups water
- 1 Tbsp gluten free soy sauce see example
- 1 Tbsp fish sauce see example
- 1/2 tsp red pepper flakes
- 1/2 tsp kosher salt
To assemble the soup:
- 3 cups shiratake noodles, drained and rinsed see example
- 2 cups shredded Napa cabbage
- 1/4 cup radish sticks
- 1/4 cup shredded carrot
- 1/2 cup chopped scallions
- 1/2 cup chopped cilantro
- 6 lime wedges
Instructions
For the meatballs:
- 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.
For the broth:
- 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.
To assemble the soup:
- 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.
Notes
I’m giving you the nutrition info broken down by components in case you want to customize this recipe further.
Approximate nutrition information:
4 meatballs: 203 calories, 15g fat, 1g net carbs, 16g protein
1 cup broth: 23 calories, 1g fat, 1.5g net carbs, 1g protein
Noodles and veg as written above: 15 calories, 0g fat, 2g net carbs, 0g protein
Recipe as written totals: 241 calories, 16g fat, 4.5g net carbs, 17g protein
Nutrition
- Serving Size: 4 meatballs, 1 cup broth, 1/2 cup noodles, assorte
[divider]
Asian flavors not your thing? You might prefer one of my other low carb meatball recipes like the Lasagna Meatballs, Green Chicken Enchilada Meatballs, Philly Cheese Steak Meatballs, Jalapeno Popper Meatballs, or Corned Beef and Cabbage Meatballs!
[divider]
New to the low carb lifestyle and need some help? Try my free 3 day kickstart plan to get into ketosis fast! Then follow it up with any of my 12 free weekly menu plans – complete with shopping and prep lists!
[divider]
In other news, for a limited time I’m bundling my Amazon best-selling e-book The Gluten Free Low Carber with my first two issues of the IBIH ezine for only $9.99 – that’s a discount of over 50%!
You’ll get over 75 original recipes that can’t be found here on the blog for less than 15 cents each! And it’s some of my best work yet if I do say so! Need some low carb side dish recipes to complement your ham or turkey? Or some decadent low carb dessert recipes to WOW your guests??? I’VE GOT YOU COVERED!
Get more information on the books here, or simply click the Add to Cart button to download now!
All three for just $9.99!
Reader Interactions
Comments
BARBARA HORRIGAN says
I made this last night but didn’t have minced ginger or red pepper flakes. This was outstanding!! Even my husband had 2nds & said to make it again. Next time I might add a little sesame oil to the meatball mix. I love sesame oil!
Linda says
Love the recipe, especially the broth. Best of all my hard to please teenage daughter loved it. I might switch out the almond flour for ground flax as I found tbe meatballs a little mushy or try ground chicken instead of pork.
★★★★
Reply
Tammi says
I really love this. I added shrimp to the meatball mixture because I always make potstickers with shrimp and pork. I also put some sechuan peppercorn and star anise in the stock. An excellent recipe, thank you!
★★★★
Reply
Elle says
This soup was so good! I’ve been trying for years to make a good Asian inspired soup at home. This one nailed it! I
should have known fish sauce would be the secret ingredient, since my Thai friend make such good food and uses fish sauce in everything!FYI, if you use ground turkey, you will not need almond flour or the Egg, as long as you don’t over cook the meatballs.
I wish the brand of shirataki noodles I use did not have such a strong mushroom-y type flavor, as they tend to overpower whatever I put them in. It was still great, though!
Thanks again! I’m so happy to have found this recipe!
★★★★★
Reply
Elle says
I should also add that I used unsalted broth, and did not add the salt. It was plenty salty for me. I also did not add the water because I was afraid it would dilute the fantastic taste of the broth. I might add the water to one of my servings and see what it does.
Reply
Lori Bradley says
I have been craving some good Asian soup and this recipe did the trick! The flavors were all on point, especially the broth! I could have just drank that and been happy! The meatballs were a little on the dry side for me, but when added to the broth, the flavors really brightened. Of course I’ll making this again! Thanks….another great recipe!
★★★★★
Reply
Diane says
I’ve been following you and about a year. When I see a recipe is yours I know it will be good. I made this yesterday, New Year’s 2017. I’ve never had the Miracle Noodles before. I had read reviews some of which complained of the “fishy” smell. Yep, it was there, which is odd to me since it says that it’s a plan based flour. Rinse, rinse and rinse again. Once the broth and other ingredients combine, you’ll not smell it. Also, impressed how well they held up, no falling apart like “traditional” noodles.
Okay, so for your flavor profiles. My family said the soup was “legit”, just like it came from an Asian restaurant. Best compliment ever.
Great job Mellissa! Keep ’em coming :)★★★★★
Reply
Mellissa Sevigny says
Thanks so much Diane! I’m so happy that everybody liked it and thanks for letting me know!
Reply
Star Uy says
Wow! Just made this for dinner tonight and it was amazing!! Thank you for all of your awesome recipes!
★★★★★
Reply
Kelly says
Want to make this thus weekend. Think you could sub zucchini noodles for the miracle noodles?
Reply
Mellissa Sevigny says
Yes Kelly just make sure you add them right at the end so they don’t get soggy!
Reply
Wendy says
Wow! This was really amazing. The perfect cure to boring food. Thank you! I love your recipes.
★★★★★
Reply
Betty says
Do you think this would be ok to freeze without the veggies? There are only two of us so this would make several meals.
Reply
Susan says
Killer! A definite keeper. I added some shrimp and used Chinese egg noodles. My ground pork had a little bacon ground with it so the meatballs had a nice smoky flavor, spiced up with chili-garlic sauce. Thank you for this great recipe.
Reply
Colleen Boyd says
I made this tonight and it was great!! My first time making ramen. I used Magic Noodles for the shirataki noodles. Loved it!
Reply
Mellissa Sevigny says
So glad you liked it Colleen and thanks for taking the time to let me know!
Reply
Lisa says
OMG….I made this last night and it’s amazing!!!! love it!
Reply
Tammy says
I am definitely planning on trying this, Yum! I have an allergy to almonds so I am going to try some pork rind flour (pork rinds ground into a flour like substance in a food processor). I’m hoping they turn out! I just bought some shiratake noodles and I have never made or eaten them before so I am excited to give them a try by making this recipe! Thank you!
Reply
Asia says
I’ve been ill for like… Ever… And this looks amazing. Wish someone could deliver me a serving.
Reply
Sherry says
This. Was. Fantastic! I impressed even myself! And it was easy, too. I subbed some bean sprouts for the shirataki noodles. I will definitely be making this again. Thanks for the great recipe!
Reply
Mellissa Sevigny says
So glad you liked this Sherry – I can’t wait to make it again myself! Thanks for letting me know!
Reply
Jodi says
Outstanding recipe – Thank you!
Reply
Eric says
Wow! Yum. I made this last night to serve some non low-carb guests as part of dinner, and it got great reviews. I used chopped baby bok choy instead of the cabbage, and I think I may have forgotten the scallion in the broth, but it was wonderful and, as you mention, the specific veggies can easily be changed according to what strikes your fancy. My only other comment was that the meatballs turned out a bit salty, so I may omit the salt next time. Leftovers fed me very well for lunch today. Thanks for a great, non cream based soup recipe.
Reply
Chasityrw says
This sounds delicious! Fall is finally here in Atlanta and I’ve been craving some soup, but it’s hard to come find tasty low carb versions. I can’t wait to try it!
Reply
Rachel L. says
I’m trying this one this week as well (On a soup and asian food kick!) I’m so excited to give this a go! Thanks for the awesome recipes!
Reply
KalynsKitchen says
HI Mellissa,
What a great-sounding recipe. Just letting you know that I featured this recipe in my round-up of 25 Deliciously Healthy Low-Carb Recipes from September 2014. Hope a lot of my readers will click over here and try the recipe!Reply
LAUREN COCHRAN says
Would this do well in a crockpot? or do you think the meatballs would get mushy and fall apart? sorry if this is redundant!
Reply
Mellissa Sevigny says
If you put the meatballs in raw I’m not sure what would happen Lauren – but it’s worth a try!
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
