Mustard Green Soup Shrimp Balls Recipe

Hey foodies! I’ve just stumbled upon the perfect antidote to mundane meals—an irresistibly savory shrimp and mustard green soup that feels like a cozy hug in a bowl. If you’re ready to whip up something comforting yet sophisticated, let’s get right into it!

I love to create dishes that are both flavored and nutritious, and my Mustard Green Soup with Shrimp Balls is a prime example. The subtle shrimp flavor combined with the fragrant ginger, garlic, and sesame oil makes for a refreshing, savory counterpoint to the mustard greens, which are vibrantly good and good for you.

They are rich in not just vitamin C but also antioxidants, polyphenols, and sulforaphane, a mustard green soup with shrimp balls is packed with protein, vitamins, and mouthwatering umami goodness. It’s Refreshingly Simple.

Mustard Green Soup Shrimp Balls Recipe Ingredients

• Shrimp: High in protein; low in calories and fat; rich in selenium.
• Garlic: Boosts immunity; rich in antioxidants; adds depth of flavor.
• Ginger: Anti-inflammatory; aids digestion; imparts warmth and spice.
• Mustard Greens: Great source of vitamin K; rich in antioxidants; slightly bitter.
• Chicken Broth: Provides collagen; enhances flavor; helpful for gut health.
• Soy Sauce: Adds umami; rich in flavor; low-calorie seasoning.

Mustard Green Soup Shrimp Balls Recipe Ingredient Quantities

• 1 pound shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon white pepper
• 1 egg white
• 2 tablespoons cornstarch
• 6 cups chicken broth
• 2 cups mustard greens, washed and chopped
• 1 tablespoon fish sauce
• 2 green onions, chopped
• Salt, to taste

How to Make this Mustard Green Soup Shrimp Balls Recipe

1. Put the shrimp, garlic, ginger, soy sauce, sesame oil, white pepper, egg white, and cornstarch in a food processor. Pulse until smooth and well mixed.

2. Make the mixture into small balls. Whenever wetting your hands might be called for (to prevent sticking), do so. The balls should be about the size of a walnut.

3. In a sizable saucepan, slowly bring the chicken broth to a gentle boil over medium heat.

4. Add the shrimp balls to the broth very carefully. Turn the heat down to a simmer and let the broth and shrimp balls cook together for 5 to 7 minutes or so, until the shrimp balls are done (they’ll float when they’re ready).

5. Include the chopped mustard greens in the pot. Stir gently and continue to cook for 3-4 minutes until the greens are tender.

6. Incorporate the fish sauce and taste the soup. Add salt as necessary to achieve your desired level of seasoning.

7. Incorporate the minced green onions into the broth, ensuring a thorough mix.

8. Take the soup off heat and allow it a minute to rest so that the flavors will blend.

9. Serve the soup in bowls, making sure each has a fair share of the shrimp balls and the greens.

10. Serve hot, and if you like, garnish with some more green onions. Then dig in.

Mustard Green Soup Shrimp Balls Recipe Equipment Needed

1. Food processor
2. Knife
3. Cutting board
4. Measuring spoons
5. Measuring cups
6. Large saucepan or pot
7. Mixing bowl
8. Spoon (for stirring)
9. Ladle (for serving)
10. Bowls (for serving)
11. Wet cloth or a small bowl of water (for wetting hands)
12. Spatula (optional, for transferring shrimp mixture)

FAQ

• Q:A: You can absolutely use frozen shrimp to make the shrimp balls. Just be sure to let the shrimp thaw completely before peeling and deveining.
• Q:Is it possible to use another kind of green in place of mustard greens? A: It is indeed possible, but using kale or spinach will give a slightly different taste to the dish.
• Q:Is there an alternative to fish sauce? A: You could use soy sauce or tamari, but the taste will be different.
• Q:How should leftovers be stored? A: Leftovers should be stored in airtight containers within the refrigerator and can remain safe for consumption for 2 days. Reheating them on the stovetop can bring them back to the enjoyment level.
• Q:Can I prepare the shrimp balls before I need them? A: Yes, you can prepare and shape the shrimp balls in advance, and refrigerate them for up to a day before you cook them.
• Q:What are some ways to spice up the soup?
  A: You could add some red pepper flakes or a few dashes of hot sauce to take the spice level up a notch.

  If using that much isn’t your style, a few other ideas for making spicy soup without making it super hot include:

  • Using a spicier base like coconut milk instead of cream or stock;
  • Using actual soup spices (that are meant to make soup spicy), like Szechuan peppercorns, in the soup;
  • Using some spicy greens like mustard or nascent collard greens.

Mustard Green Soup Shrimp Balls Recipe Substitutions and Variations

Shrimp: Substitute with ground chicken or pork for a different protein.
Mustard greens: Spinach or kale work well as a substitute for a milder green option.
Soy sauce. Alternatives: gluten-free. Gluten-free soy sauce is a good option, either made in Japan or the U.S. (e.g. Kikkoman). If you’re not a fan of soy sauce, try least-favored alternative: using water infused with the flavor of soy sauce. Soy sauce has a very intense flavor and if you use too much of any ingredient, the flavor will be too strong. And you want to keep your flavors in balance. Also, water has a flavor. Almost every ingredient in this recipe uses a flavor-inferring cooking method.
Should sesame oil not be available, one may use olive oil or grapeseed oil instead.
Vegetable broth: For a light flavor, hen broth is fine, but if you want a more intense chicken taste, use chicken stock.

Pro Tips

1. Chill the Shrimp Mixture: Before forming the shrimp balls, chill the mixture in the refrigerator for about 15 minutes. This helps the mixture firm up, making it easier to handle and shape into balls.