Asian Keto Chicken Meatball Soup Recipe
This delicious Asian keto chicken meatball soup recipe will warm you right up on a cold winter’s day. The gingery tang in the meatballs and the broth makes it dinner party special.
Here’s another Asian meatball recipe, but this time, without the broth base.
The Origin and History of Meatballs
The earliest ancestor of the modern meatball is thought to be kofta, which consisted of ground lamb, pork, chicken or beef teaming up with lentils, rice or bulgur.
The Perians (not Italians) were responsible for this creation, which had a hot dog shape rather than the spherical presentation of modern times.
Kofta is thought to have traveled along trade routes, bringing deliciousness to many lands. Today, versions of the meatball are found around the world, from the skilpedjies of South Africa to the albondigas of Spain.
Thrifty chefs the world over have reaped the benefits of the economical meatball. The bread, eggs or vegetables used to bond the meat together reduces costs.
Making Low-Carb Meatballs
In American dishes, meatballs are typically formed using meat and breadcrumbs. I see two issues with this.
For starters, breadcrumbs usually contain a lot of sodium. One popular brand contains nearly 20% of your daily recommended amount. You can do better for this keto chicken meatball soup recipe.
The other issue for keto dieters in particular is the carb content in breadcrumbs. They may just be micro nuggets of bread, but en masse they still pack a lot of carbs you don’t really need.
Instead of breadcrumbs, you’ll mix your meat with chives and fresh ginger, which give our featured item their Asian flair.
If you want to make a more traditional Asian chicken meatball recipe, then look no further.
For the chicken meatballs:
- 0.6 lb of ground chicken (270 g)
- 1 Tablespoon of chives (3 g), finely chopped
- 1 Tablespoon of fresh ginger (5 g), finely minced
- Salt and pepper, to taste
- 2 Tablespoons of avocado oil (30 ml), to cook meatballs with
For the broth:
- Combine the ground chicken with the chives and ginger and season the mixture with salt and pepper. Form into little ping-pong sized balls and place in the fridge while you make the fragrant broth.
- Pour the chicken broth into a pan and add the star anise, fish sauce, and ginger slices.
- Bring to a boil, then reduce to a simmer for 10-15 minutes.
- Heat the olive oil in a pan and cook the chicken meatballs until browned on the
- outside and sufficiently cooked on the inside.
- Taste the broth for flavor and adjust accordingly with additional simmering (to concentrate flavor) or by the addition of more fish sauce. Strain and divide between two bowls. Add the cooked meatballs into the bowls of broth and scatter over the green onions.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 0 g
- Calories: 341
- Sugar: 0 g
- Fat: 26 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 23 g