This recipe is shared thanks to Joanie and Chris from Tasty-LowCarb. You can find the original recipe at this link.
Please note: The original recipe has been altered to convert to metric and for Aussie alternatives or names of specific ingredients where we cannot source the original in Australia. Tasty-LowCarb are not responsible if these alterations to the original recipe do not produce the same results.
We give full credit to Tasty-LowCarb for the original recipe and images.
Chicken Meatball Soup – Asian Style
Asian Cuisine is extremely popular in Australia but it’s oh so difficult to find yummy recipes that fit in with a low carb way of eating. This Asian Style Chicken Meatball Soup has all the right flavours while being super filling and nutritious.
- 680g chicken mince
- 1 egg (beaten)
- 6 cloves garlic (minced)
- 15ml Worcestershire sauce
- 2 tsp minced onions
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- 75g Parmesan cheese
- 1tsp pepper
- 2 tbsp butter
- 4 tbsp olive oil
- 8 cups chicken broth (organic)
- 40g red onions
- 2 carrots (julienned)
- 2 stalks celery (sliced)
- 113g mushrooms (sliced)
- 4 cloves garlic
- 2 tbsp olive oil (extra virgin)
- 2 tsp coconut aminos
- 1 tbsp sesame oil
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 2 spring onions (chopped on the bias)
Step by Step Instructions
Add all ingredients to a large bowl and mix with hands. Roll into balls, approximately making 24-30 balls. Allow to rest in the refrigerator for 20 minutes to firm up.
Calories: 337kcal | Carbohydrates: 6g | Protein: 21g | Fat: 25g | Saturated Fat 7g | Net Carbs: 5g
Cholesterol: 107mg | Sodium: 1485mg | Potassium: 822 | Fibre: 1g | Sugar: 1g | Calcium: 158mg
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All the information on this site is intended for providing information only. It does not constitute medical or nutritional advice, is not tailored to any reader’s personal situation and readers should seek their own medical advice before making any decisions related to their nutrition and health.