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Prep 30 mins
Cook 30 mins
This came from a recent edition of She Knows Low Carb magazine. This is my modification. Less than 5 gm. of carbs per serving. Makes 12 servings.
- Combine pork, scallions, ginger, sesame oil, eggs, and sea salt and shape into 35-40 meatballs.
- Boil the chicken stock with the slices of fresh ginger.
- Add the raw meatballs and simmer for 20 minutes.
- Add the bok choy and simmer until done, about 10 more minutes.
I added some chopped waterchestnuts for crunch, minced shitake, and 1/2 pound of finely diced shrimp for flavorto the meatballs. I left out the sesame oil because I do not like the taste. But sometimes I will put a tablespoon of oyster sauce in the meatball mix instead and I only use one egg. I have also made this soup with pork stock and also shrimp or bonito (dashi no moto) and added a little soy as well. I have not tried it with hot chili oil but that sounds like a great idea. Thanks for posting
I am giving this recipe five stars for the meatballs. They were delicious and perfectly seasoned. I browned the meatballs in a skillet before adding them to the soup. I used recipe 173574 as the soup base and I added the meatballs to that and it turned out absolutely wonderful.
I made this over the weekend. It was REALLY good. It tasted just like potsticker soup (minus) the carb-laden potsticker dough wraps. The meatballs taste just like the filling of a potsticker. Anyway, this is a perfect low-carb yummy filling soup! The only (very minor) change was I added soy sauce and hot chili oil (to taste) to the broth while it simmered with the ginger. I made a shrimp stir-fry to go with it.