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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Clear Soup with Meatballs

Source: dLife

A Chinese-style soup with mushrooms, ginger, kale, and mini meatballs.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	140.2

Total Carbs	11.0 g

Dietary Fiber	1.5 g

Sugars	5.0 g

Total Fat	5.8 g

Saturated Fat	1.3 g

Unsaturated Fat	1.3 g

Potassium	591.9 mg

Protein	10.7 g

Sodium	454.8 mg

Dietary Exchanges 5.8 Fat, 1.0 Vegetables, 0.4 Meat, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Prepare the meatballs, by mixing beef with onion, garlic, cornstarch, and seasoning in a food processor. Bind with sufficient egg white to make a firm mixture. With wet hands, roll into tiny, bite size balls and set aside.
Drain the mushrooms. Add the soaking liquid to the stock. Trim off and discard the stalks. Slice the caps finely and set aside.
Heat a wok or large pan, add the oil. Fry the onion, garlic and ginger for 2-3 minutes to bring out the flavor. Be careful not to burn.
When onion is soft, pour in the stock. Bring to boil, then stir in soy sauce and mushroom slices and simmer for 10 minutes.
Add the meatballs and cook for a further 10 minutes.
Before serving, remove the ginger. Stir in the shredded curly kale, spinach, or Chinese cabbage. Heat through 1 minute only. Do not overcook.
Ladle soup into warmed bowls and serve piping hot.