Mustard Green Soup Shrimp Balls: A Delicious & Healthy Recipe

Mustard Green Soup with Shrimp Balls, a comforting and flavorful dish, is about to become your new weeknight favorite! Imagine a steaming bowl of slightly bitter, yet refreshing mustard greens swimming in a savory broth, punctuated by the delicate sweetness of homemade shrimp balls. Are you intrigued? I certainly hope so! This isn’t just soup; it’s an experience.

While variations of mustard green soup exist across many cultures, this particular combination, featuring succulent shrimp balls, draws inspiration from Cantonese home cooking. Mustard greens, known for their slightly pungent flavor, have long been valued in Asian cuisine for their nutritional benefits and unique taste. They are believed to aid digestion and offer a wealth of vitamins and minerals. The addition of shrimp balls elevates this simple soup into a satisfying and complete meal.

People adore this Mustard Green Soup with Shrimp Balls for its delightful balance of flavors and textures. The slight bitterness of the greens is perfectly complemented by the savory broth and the tender, juicy shrimp balls. It’s a light yet filling dish, perfect for a chilly evening or when you’re craving something healthy and delicious. Plus, it’s surprisingly easy to make! I’m excited to share my family’s recipe with you, so you can enjoy this heartwarming soup in your own home.

this Recipe

Ingredients:

• For the Mustard Green Soup:
• 1 large bunch of mustard greens, about 1 pound, washed thoroughly and chopped
• 8 cups chicken broth (low sodium preferred)
• 2 cloves garlic, minced
• 1 inch ginger, peeled and thinly sliced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt and white pepper to taste
• 1 tablespoon vegetable oil
• For the Shrimp Balls:
• 1 pound raw shrimp, peeled and deveined
• 1/4 cup water chestnuts, finely chopped
• 2 tablespoons cornstarch
• 1 egg white
• 1 tablespoon ginger, grated
• 1 green onion, finely chopped
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 1/4 teaspoon white pepper
• Pinch of salt
• Optional Garnishes:
• Chopped green onions
• Toasted sesame seeds
• A drizzle of chili oil

Preparing the Shrimp Balls:

1. Prepare the Shrimp: First, make sure your shrimp is peeled, deveined, and thoroughly dried. Pat them dry with paper towels. This is crucial for getting the right texture for the shrimp balls.
2. Chop the Shrimp: Roughly chop the shrimp into smaller pieces. You can use a knife or a food processor. If using a food processor, pulse it gently to avoid turning the shrimp into a paste. You want a slightly chunky texture.
3. Combine Ingredients: In a medium-sized bowl, combine the chopped shrimp, water chestnuts, cornstarch, egg white, grated ginger, chopped green onion, soy sauce, sesame oil, white pepper, and a pinch of salt.
4. Mix Thoroughly: Use your hands or a spoon to mix all the ingredients together until well combined. The mixture should be slightly sticky.
5. Rest the Mixture: Cover the bowl with plastic wrap and refrigerate the shrimp mixture for at least 30 minutes. This allows the flavors to meld together and helps the shrimp balls hold their shape better.
6. Form the Shrimp Balls: After chilling, take a spoonful of the shrimp mixture and gently roll it into a ball, about 1 inch in diameter. You can wet your hands slightly to prevent the mixture from sticking. Place the formed shrimp balls on a plate lined with parchment paper.

Cooking the Mustard Green Soup:

1. Prepare the Mustard Greens: Wash the mustard greens thoroughly. They can be quite sandy, so make sure to rinse them well. Chop the mustard greens into bite-sized pieces.
2. Sauté Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the minced garlic and sliced ginger and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
3. Add the Mustard Greens: Add the chopped mustard greens to the pot and stir-fry for about 3-5 minutes, or until they wilt slightly. This helps to reduce some of the bitterness of the greens.
4. Pour in the Broth: Pour in the chicken broth and bring the mixture to a boil.
5. Simmer the Soup: Once boiling, reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the mustard greens are tender.

Cooking the Shrimp Balls in the Soup:

1. Gently Add Shrimp Balls: Gently drop the shrimp balls into the simmering soup. Be careful not to overcrowd the pot. You may need to cook them in batches.
2. Cook the Shrimp Balls: Cook the shrimp balls for about 5-7 minutes, or until they are cooked through and have turned pink. They should float to the surface when they are done.
3. Season the Soup: Stir in the soy sauce and sesame oil. Season with salt and white pepper to taste. Adjust the seasoning according to your preference.
4. Simmer Briefly: Let the soup simmer for another 2-3 minutes to allow the flavors to meld together.

Serving the Mustard Green Soup with Shrimp Balls:

1. Ladle into Bowls: Ladle the hot mustard green soup with shrimp balls into individual serving bowls.
2. Garnish (Optional): Garnish with chopped green onions, toasted sesame seeds, and a drizzle of chili oil, if desired. These garnishes add a nice visual appeal and enhance the flavor of the soup.
3. Serve Immediately: Serve the soup immediately and enjoy! This soup is best enjoyed hot.

Tips for the Best Mustard Green Soup with Shrimp Balls:

• Choose Fresh Mustard Greens: Look for mustard greens that are vibrant green and have firm stems. Avoid greens that are wilted or have yellowing leaves.
• Don’t Overcook the Shrimp Balls: Overcooked shrimp balls can become rubbery. Cook them just until they are pink and cooked through.
• Adjust the Broth: If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the soup during the last few minutes of cooking.
• Spice it Up: If you like a little heat, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the soup.
• Make it Ahead: You can prepare the shrimp balls ahead of time and store them in the refrigerator for up to 24 hours. You can also make the soup base ahead of time and add the shrimp balls just before serving.
• Variations: Feel free to add other vegetables to the soup, such as sliced mushrooms, tofu, or carrots. You can also use different types of protein, such as chicken or pork.
• Freezing: While the soup itself freezes well, the texture of the shrimp balls may change slightly after freezing. If you plan to freeze the soup, it’s best to add the shrimp balls after thawing and reheating.

Nutritional Information (Approximate):

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

• Calories: Approximately 300-400 per serving
• Protein: 25-35 grams
• Fat: 15-25 grams
• Carbohydrates: 10-15 grams

Why This Recipe Works:

This Mustard Green Soup with Shrimp Balls recipe is a delightful combination of flavors and textures. The slightly bitter mustard greens are balanced by the savory chicken broth and the delicate sweetness of the shrimp balls. The addition of ginger and garlic adds warmth and depth to the soup, while the sesame oil provides a subtle nutty aroma. The shrimp balls are tender and juicy, and they complement the soup perfectly. This recipe is also relatively easy to make and can be customized to your liking. It’s a comforting and nutritious meal that’s perfect for a cold day.

Serving Suggestions:

This soup is a complete meal on its own, but you can also serve it with a side of steamed rice or noodles. It pairs well with other Asian-inspired dishes, such as spring rolls or dumplings. For a more substantial meal, you can add more vegetables or protein to the soup.

Conclusion:

This Mustard Green Soup with Shrimp Balls is truly a culinary adventure you won’t want to miss! It’s more than just a soup; it’s a comforting hug in a bowl, a vibrant explosion of flavors, and a testament to how simple ingredients can come together to create something truly extraordinary. The slight bitterness of the mustard greens perfectly complements the savory, bouncy shrimp balls, creating a symphony of taste that will leave you wanting more. I promise, this isn’t your average soup recipe!

Why is this a must-try? Because it’s incredibly easy to make, packed with nutrients, and delivers a unique flavor profile that’s both comforting and exciting. It’s a fantastic way to introduce more greens into your diet and a delightful alternative to heavier, cream-based soups. Plus, the shrimp balls are surprisingly simple to prepare and add a delightful textural element to the dish. It’s a complete meal in a bowl, perfect for a chilly evening or a light lunch.

But the best part? It’s incredibly versatile!

Serving Suggestions and Variations:

* Spice it up! If you’re a fan of heat, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the soup. A little goes a long way!
* Go vegetarian! Substitute the shrimp balls with tofu balls or simply omit them altogether. You can also add other vegetables like mushrooms, carrots, or bok choy for added flavor and texture.
* Make it richer! For a creamier soup, stir in a tablespoon of coconut milk or heavy cream at the end. This will add a touch of richness and sweetness.
* Serve it with sides! A crusty piece of bread or some steamed rice is the perfect accompaniment to this soup. It’s also delicious with a side of kimchi or other pickled vegetables.
* Shrimp Ball Variations: Experiment with different seasonings in your shrimp balls! Try adding ginger, garlic, or even a touch of sesame oil for a unique flavor. You could also incorporate finely chopped water chestnuts for added crunch.
* Noodle Soup: Transform this soup into a hearty noodle soup by adding your favorite type of noodles. Rice noodles, egg noodles, or even udon noodles would work perfectly.

I truly believe that this Mustard Green Soup with Shrimp Balls will become a staple in your kitchen. It’s a recipe that’s easy to adapt to your own preferences and dietary needs, and it’s guaranteed to impress your family and friends.

So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I’m confident that you’ll love this recipe as much as I do. And most importantly, don’t be afraid to experiment and make it your own. Cooking should be fun and creative!

Once you’ve tried it, I’d absolutely love to hear about your experience. Share your photos, your variations, and your thoughts in the comments below. Did you add any special ingredients? Did you make any substitutions? I’m always eager to learn from your culinary adventures! Let’s create a community of Mustard Green Soup lovers! Happy cooking!