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Potsticker Meatball Asian Noodle Soup

Looking for a low carb, keto-friendly twist on a delicious Asian dish? Look no further because this easy-to-make potstickers recipe will keep you coming back for more!

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Time to table40min

Number of Servings4

Calories255kcal

Ingredients

For the meatballs

1 lb

Ground pork (or turkey)

1 piece

Egg

1/3 cup

Almond flour

1 teaspoon

Minced ginger

1/3 cup

Chopped scallions

1 tablespoon

Gluten free soy sauce

1/2 teaspoon

Garlic powder

1/2 teaspoon

Kosher salt


For the broth

1 teaspoon

Sesame oil

2 tablespoon

Minced ginger

1 teaspoon

Minced garlic

32 oz (4 cups)

Chicken broth

2 cups

Water

1 tablespoon

Gluten free soy sauce

1 tablespoon

Fish sauce

1/2 teaspoon

Red pepper flakes

1/2 teaspoon

Kosher salt


To assemble the soup

3 cups

LIVIVA Organic
Shirataki Spaghetti

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 pieces

Lime wedges

DIRECTIONS

For the meatballs

01Combine all of the meatball ingredients into a medium bowl. Mix thoroughly and use a spoon to scoop and form approximately 24 meatballs.

02Place on a baking sheet and cook on 375°F for 12 minutes or until cooked thoroughly.

For the broth

01In a medium saucepan, heat the sesame oil and slowly add in the minced garlic and ginger.

02Cook for 1 minute before adding chicken broth, water, soy sauce, fish sauce, red pepper flakes, and salt.

03Bring mixture to a boil and simmer for at least 10 minutes.

04Strain the broth and add back to the pan.

05Bring to a boil right before serving.

To assemble the soup

01Prepare the noodles by following the instructions on the package.

02Place about 1/2 cup shirataki noodles in a soup bowl.

03Top with 4-5 meatballs, ½ cup of cabbage, and a pinch of radish, carrot, scallions, and cilantro.

04Carefully scoop about 1 cup of hot broth into the bowl.

05Wait about 2 minutes and squeeze a lime wedge over it, before serving.