Asian meatball soup
Our low-carb Asian meatball soup is a great alternative to traditional wonton soup, giving you the same comforting warmth and taste without the extra carbs. It combines pork meatballs with a rich, savory broth, along with fresh vegetables and simple seasonings. This soup is both satisfying and nutritious, and it’s easy to make, making it perfect for busy weeknights or whenever you want something cozy and wholesome. Whether you’re following a low-carb lifestyle or just looking for a healthier take on a classic, this soup delivers all the flavors you love while supporting your dietary goals.
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*Net carbs are per serving
Ingredients
Meatballs
- 1½ pounds ground pork
- 3 tablespoons soy sauce, (or coconut aminos)
- 1 large egg
- 1 teaspoon fish sauce
- 1 teaspoon oyster sauce
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- 2 green onions, chopped
- 2 tablespoons toasted sesame oil
Broth
- 8 cups chicken broth
- 2 cups water
- 2 tablespoons soy sauce, (or coconut aminos)
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 2 teaspoons fresh ginger, grated
- ½ teaspoon crushed red pepper flakes
- 8 ounces baby bella mushrooms, sliced (cremini mushrooms)
- 6 green onions, thinly sliced
- 1 14-ounce bag coleslaw mix, (or shredded cabbage)
Instructions
- In a large bowl, add the ground pork, egg, soy sauce, fish sauce, oyster sauce, ginger, garlic, red pepper flakes, and green onions. Mix with a large spoon or your hands until well combined. Divide and shape the meat into bite-sized meatballs, about 1 tablespoon in volume each.
- Heat the sesame oil in a large pot or Dutch oven over medium-high heat. Add the meatballs to the pot in an even layer. Cook the meatballs, turning every couple of minutes, until browned on all sides and cooked through. Remove the meatballs from the pot and set aside. *Depending on your pot size, you may need to cook the meatballs in 2 batches.
- Add the chicken broth, water, soy sauce, fish sauce, oyster sauce, ginger, and red pepper flakes to the pot. Bring the broth to a boil, then reduce to a low simmer. Simmer for 10 minutes.
- Add the mushrooms, coleslaw mix, and meatballs to the pot. Simmer for 5 more minutes. Enjoy!
Video
Nutrition
Nutrition Facts
Asian meatball soup
Serving Size
1.5 cups
Amount per Serving
Calories
226
% Daily Value*
Net Carbohydrates
3
g
Carbohydrates
4
g
Fiber
1
g
Sugar
2
g
Protein
18
g
Fat
15
g
Saturated Fat
5
g
Trans Fat
0
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
71
mg
Sodium
1194
mg
Potassium
410
mg
12
%
Vitamin C
16
mg
19
%
Vitamin A
24
µg
3
%
Calcium
41
mg
4
%
Iron
1
mg
6
%
Nutrition facts are an estimate and are provided as a courtesy. Nutrition facts are sourced from the USDA Food Database. Values may vary depending on brand of ingredients used.
Equipment
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