Potsticker Meatball Asian Noodle Soup – Low Carb & Gluten Free

A low carb meatball recipe from Mellissa Sevigny of I Breathe Im HungryPerhaps you’ve noticed that I’ve been on an Asian kick lately with my low carb meatball recipes. This happens to me sometimes – it’s like my brain gets stuck and all of my recipe inspiration seems to come from a certain flavor profile.

I usually just go with it until it runs its course, but this time it’s taking longer than usual! Hopefully you guys won’t mind though, since that’s how this delicious soup came about!

The meatballs themselves are made with ground pork (you could sub turkey if you prefer) and tons of scallions for an authentic potsticker flavor. The broth is simple and comes together quickly, but it’s loaded with flavor and super comforting.

The noodles are optional, but give an authentic feel to the soup. I used Shiratake Noodles which have very low carbs (about 1g per serving) and are made with Yam flour. You can usually find them for a couple bucks in the produce aisle of your grocery store over by the wonton wrappers and tofu.

Be sure to rinse and drain them really well before using. If you’ve never had them before, they are similar in texture to rice noodles and have a chewy, al dente type of feel that works perfectly in any low carb soup recipe.

A low carb Asian inspired Meatball recipe from Mellissa Sevigny of I Breathe Im Hungry

Regarding what else to add to your soup, you can customize it with whatever you like! This would be a fun one to serve family style with a huge platter of options that allows your family or friends to build their own bowl using whatever they prefer.

I used shredded Napa cabbage, scallions, radish sticks, julienned carrot (use sparingly to keep carbs low), fresh cilantro, and a squeeze of fresh lime. It was fantastic!

Soup fixin's

I recommend building your bowl starting with noodles, then meatballs, then whatever else you want to add.  Then ladle or pour in the broth – which should be really HOT to wilt the veggies and heat the shiritake noodles sufficiently for eating.  I think you guys are going to like this one – be sure to let me know the verdict once you try it!

Potsticker Meatball Asian Noodle Soup – Low Carb & Gluten Free

Yield: 6 servings

Serving Size: 4 meatballs, 1 cup broth, 1/2 cup noodles, assorte

Potsticker Meatball Asian Noodle Soup – Low Carb & Gluten Free

A delicious low carb and gluten free Asian inspired noodle soup recipe with pork and scallion meatballs. Keto, Paleo, and Atkins Diet friendly!


    For the meatballs:
  • 1 lb ground pork (or turkey)
  • 1 egg
  • 1/3 cup almond flour
  • 1 tsp minced ginger
  • 1/3 cup chopped scallions
  • 1 Tbsp gluten free soy sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • For the broth:
  • 1 tsp sesame oil
  • 2 Tbsp minced ginger
  • 1 tsp minced garlic
  • 32 oz (4 cups) chicken broth
  • 2 cups water
  • 1 Tbsp gluten free soy sauce see example
  • 1 Tbsp fish sauce see example
  • 1/2 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • To assemble the soup:
  • 3 cups shiratake noodles, drained and rinsed see example
  • 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 lime wedges


    For the meatballs:
  • Combine all of the meatballs in a medium bowl and mix thoroughly. Form into 24 bite-sized meatballs and place on a baking sheet. Bake at 375 degrees (F) for 12 minutes or until cooked through.
  • For the broth:
  • In a medium saucepan heat the sesame oil and add the minced garlic and ginger. Cook for about 1 minute or until fragrant and sizzling. Add the chicken broth, water, soy sauce, fish sauce, red pepper flakes, and salt. Bring to a boil and simmer for at least 10 minutes. Strain the broth to remove the solids and add back to the pan. Taste and adjust seasoning to your preference. Bring to a boil right before serving.
  • To assemble the soup:
  • Place about 1/2 cup shiratake noodles in a soup bowl. Top with four meatballs, a handful of cabbage, and a pinch of radish, carrot, scallions, and cilantro. Ladle about 1 cup of very HOT broth into the bowl. Wait about 2 minutes for the ingredients to heat through, squeeze a lime wedge over it and serve.


I'm giving you the nutrition info broken down by components in case you want to customize this recipe further.

Approximate nutrition information:

4 meatballs: 203 calories, 15g fat, 1g net carbs, 16g protein

1 cup broth: 23 calories, 1g fat, 1.5g net carbs, 1g protein

Noodles and veg as written above: 15 calories, 0g fat, 2g net carbs, 0g protein

Recipe as written totals: 241 calories, 16g fat, 4.5g net carbs, 17g protein

A low carb Asian noodle soup recipe from Mellissa Sevigny of I Breathe Im Hungry

Asian flavors not your thing? You might prefer one of my other low carb meatball recipes like the Lasagna Meatballs, Green Chicken Enchilada Meatballs, Philly Cheese Steak Meatballs, Jalapeno Popper Meatballs, or Corned Beef and Cabbage Meatballs!
New to the low carb lifestyle and need some help? Try my free 3 day kickstart plan to get into ketosis fast! Then follow it up with any of my 12 free weekly menu plans – complete with shopping and prep lists!
keto menu plan from I Breathe I'm Hungry
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  1. says

    HI Mellissa,
    What a great-sounding recipe. Just letting you know that I featured this recipe in my round-up of 25 Deliciously Healthy Low-Carb Recipes from September 2014. Hope a lot of my readers will click over here and try the recipe!

  2. Rachel L. says

    I’m trying this one this week as well (On a soup and asian food kick!) I’m so excited to give this a go! Thanks for the awesome recipes!

  3. Chasityrw says

    This sounds delicious! Fall is finally here in Atlanta and I’ve been craving some soup, but it’s hard to come find tasty low carb versions. I can’t wait to try it!

  4. Eric says

    Wow! Yum. I made this last night to serve some non low-carb guests as part of dinner, and it got great reviews. I used chopped baby bok choy instead of the cabbage, and I think I may have forgotten the scallion in the broth, but it was wonderful and, as you mention, the specific veggies can easily be changed according to what strikes your fancy. My only other comment was that the meatballs turned out a bit salty, so I may omit the salt next time. Leftovers fed me very well for lunch today. Thanks for a great, non cream based soup recipe.

  5. Sherry says

    This. Was. Fantastic! I impressed even myself! And it was easy, too. I subbed some bean sprouts for the shirataki noodles. I will definitely be making this again. Thanks for the great recipe!

  6. Tammy says

    I am definitely planning on trying this, Yum! I have an allergy to almonds so I am going to try some pork rind flour (pork rinds ground into a flour like substance in a food processor). I’m hoping they turn out! I just bought some shiratake noodles and I have never made or eaten them before so I am excited to give them a try by making this recipe! Thank you!

  7. Colleen Boyd says

    I made this tonight and it was great!! My first time making ramen. I used Magic Noodles for the shirataki noodles. Loved it!

  8. Susan says

    Killer! A definite keeper. I added some shrimp and used Chinese egg noodles. My ground pork had a little bacon ground with it so the meatballs had a nice smoky flavor, spiced up with chili-garlic sauce. Thank you for this great recipe.


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