Potsticker Meatball Asian Noodle Soup – Low Carb
Ingredients
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
for the broth
2 cups water
1 Tbsp. gluten free soy sauce
1 Tbsp. fish sauce
1/2 tsp red pepper flakes
1/2 tsp kosher salt
To assemble the soup:
3 cups shiratake noodles, drained and rinsed
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.
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