Fish Ball Soup
A light, comforting soup with tender fish balls in a clear broth, finished with fresh green onions. Ready in about 30 minutes, this simple dish is perfect for a weeknight dinner.
- Total time
- 30 min
- Servings
- 4
- Calories
- 180
- Protein
- 12g
Ingredients
- 12 pieces fish balls
- 4 cups chicken broth
- 3 stalks green onions
- 1 inch piece ginger
- 1 tablespoon soy sauce
- ½ teaspoon salt
- ¼ teaspoon white pepper
Instructions
- 1
Slice the 1 inch piece of ginger into thin rounds and chop the 3 green onions, separating white and green parts. Set aside.
- 2
In a large pot, bring the 4 cups chicken broth and ginger slices to a boil over high heat, then reduce to a simmer.
- 3
Add the 12 fish balls and 1 tablespoon soy sauce to the broth. Simmer until the fish balls are heated through and float to the surface, about 8-10 minutes.
- 4
Season the soup with 0.5 teaspoon salt and 0.25 teaspoon white pepper. Taste and adjust seasoning if needed.
- 5
Ladle the soup into bowls and garnish with the chopped green onion greens. Serve hot.
Tools you’ll need
- Large pot
- Ladle
- Knife
- Cutting board
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