Perhaps 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.
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!
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!
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Potsticker Meatball Asian Noodle Soup – Low Carb & Gluten Free
- Yield: 6 servings 1x
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Pin RecipeDescription
A delicious low carb and gluten free Asian inspired noodle soup recipe with pork and scallion meatballs. Keto, Paleo, and Atkins Diet friendly!
Ingredients
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
Instructions
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.
Notes
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
Nutrition
- Serving Size: 4 meatballs, 1 cup broth, 1/2 cup noodles, assorte
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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!
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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!
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Linda says
April 7, 2018 at 2:14 pmLove the recipe, especially the broth. Best of all my hard to please teenage daughter loved it. I might switch out the almond flour for ground flax as I found tbe meatballs a little mushy or try ground chicken instead of pork.
★★★★
Tammi says
March 12, 2018 at 2:11 amI really love this. I added shrimp to the meatball mixture because I always make potstickers with shrimp and pork. I also put some sechuan peppercorn and star anise in the stock. An excellent recipe, thank you!
★★★★
Elle says
January 4, 2018 at 1:26 pmThis soup was so good! I’ve been trying for years to make a good Asian inspired soup at home. This one nailed it! I
should have known fish sauce would be the secret ingredient, since my Thai friend make such good food and uses fish sauce in everything!
FYI, if you use ground turkey, you will not need almond flour or the Egg, as long as you don’t over cook the meatballs.
I wish the brand of shirataki noodles I use did not have such a strong mushroom-y type flavor, as they tend to overpower whatever I put them in. It was still great, though!
Thanks again! I’m so happy to have found this recipe!
★★★★★
Elle says
January 4, 2018 at 1:29 pmI should also add that I used unsalted broth, and did not add the salt. It was plenty salty for me. I also did not add the water because I was afraid it would dilute the fantastic taste of the broth. I might add the water to one of my servings and see what it does.
Lori Bradley says
August 9, 2017 at 11:48 amI have been craving some good Asian soup and this recipe did the trick! The flavors were all on point, especially the broth! I could have just drank that and been happy! The meatballs were a little on the dry side for me, but when added to the broth, the flavors really brightened. Of course I’ll making this again! Thanks….another great recipe!
★★★★★
Diane says
January 2, 2017 at 2:38 pmI’ve been following you and about a year. When I see a recipe is yours I know it will be good. I made this yesterday, New Year’s 2017. I’ve never had the Miracle Noodles before. I had read reviews some of which complained of the “fishy” smell. Yep, it was there, which is odd to me since it says that it’s a plan based flour. Rinse, rinse and rinse again. Once the broth and other ingredients combine, you’ll not smell it. Also, impressed how well they held up, no falling apart like “traditional” noodles.
Okay, so for your flavor profiles. My family said the soup was “legit”, just like it came from an Asian restaurant. Best compliment ever.
Great job Mellissa! Keep ’em coming :)
★★★★★
Mellissa Sevigny says
January 3, 2017 at 8:30 amThanks so much Diane! I’m so happy that everybody liked it and thanks for letting me know!
Star Uy says
March 21, 2016 at 12:34 amWow! Just made this for dinner tonight and it was amazing!! Thank you for all of your awesome recipes!
★★★★★
Kelly says
January 27, 2016 at 8:33 amWant to make this thus weekend. Think you could sub zucchini noodles for the miracle noodles?
Mellissa Sevigny says
January 27, 2016 at 8:52 amYes Kelly just make sure you add them right at the end so they don’t get soggy!
Wendy says
January 18, 2016 at 8:43 pmWow! This was really amazing. The perfect cure to boring food. Thank you! I love your recipes.
★★★★★
Betty says
October 16, 2015 at 2:49 pmDo you think this would be ok to freeze without the veggies? There are only two of us so this would make several meals.
Susan says
August 27, 2015 at 11:08 pmKiller! 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.
Colleen Boyd says
August 24, 2015 at 10:33 pmI made this tonight and it was great!! My first time making ramen. I used Magic Noodles for the shirataki noodles. Loved it!
Mellissa Sevigny says
August 25, 2015 at 5:42 pmSo glad you liked it Colleen and thanks for taking the time to let me know!
Lisa says
March 5, 2015 at 12:28 pmOMG….I made this last night and it’s amazing!!!! love it!
Tammy says
February 26, 2015 at 10:29 pmI 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!
Asia says
January 21, 2015 at 3:48 pmI’ve been ill for like… Ever… And this looks amazing. Wish someone could deliver me a serving.
Sherry says
January 19, 2015 at 8:08 pmThis. 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!
Mellissa Sevigny says
January 20, 2015 at 3:13 pmSo glad you liked this Sherry – I can’t wait to make it again myself! Thanks for letting me know!
Jodi says
December 9, 2014 at 5:48 pmOutstanding recipe – Thank you!
Eric says
November 9, 2014 at 5:38 pmWow! 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.
Chasityrw says
October 4, 2014 at 8:57 pmThis 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!
Rachel L. says
October 3, 2014 at 9:37 pmI’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!
KalynsKitchen says
October 1, 2014 at 11:10 amHI 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!
LAUREN COCHRAN says
September 18, 2014 at 2:58 pmWould this do well in a crockpot? or do you think the meatballs would get mushy and fall apart? sorry if this is redundant!
Mellissa Sevigny says
September 19, 2014 at 11:41 amIf you put the meatballs in raw I’m not sure what would happen Lauren – but it’s worth a try!