| Servings | Prep Time | Cook Time |
|---|---|---|
| 8 | 10 mins | 15 mins |
| 1. | Roughly chop fish fillets (like mackerel) and spring onion and process in a blender with the sesame oil, soy sauce, ginger, matzo meal, egg and cilantro. |
| 2. | Pulse blender to form a well combined mix, not a paste. |
| 3. | Form walnut sized balls of fish mixture and cook in boiling fish stock a few at a time. |
| 4. | With all the fish balls in the stock, add the mushrooms, bok-choy, snow peas, red pepper and fish sauce. |
| 5. | Simmer for 7 minutes and garnish with cilantro and sliced spring onion. |
|
There are 191 calories in 1 serving of Asian Fish Ball Soup.
Calorie split: 29% fat, 34% carbs, 36% protein.
|
| Serving Size | 1 serving |
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