Salmon Meatball Noodle Soup

🍜 Salmon Meatball Noodle Soup

🎯 Difficulty: Moderate

⏱️ Time: 30 minutes

🍽️ Servings: 2

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🧂 Ingredients

For Salmon Meatballs:

• Fresh salmon (skinless): 200g (finely minced or blended)
• Egg yolk: 1 (optional, for binding)
• Breadcrumbs or mashed tofu: 1–2 tbsp
• Minced garlic or ginger (optional): a pinch
• Salt or fish sauce: a tiny pinch
• Chopped scallion or parsley (optional): for flavor

For the Soup:

• Soft noodles (udon, rice noodles, or egg noodles): 100g
• Carrots: 1 small (thinly sliced)
• Zucchini or bok choy: 1 small (chopped)
• Mild chicken or vegetable broth: 500ml
• Water: 200ml (adjust to taste)
• Fish sauce or light soy sauce: to taste
• Cooking oil: 1 tsp (for sautéing)

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👨‍🍳 Step-by-step Instructions

Step 1: Make the Salmon Meatballs

• Mix minced salmon with egg yolk, breadcrumbs/tofu, and seasonings.
• Form into small balls (1–2 cm wide).
• Chill in fridge for 10 minutes to firm up.

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Step 2: Prepare Soup Base

• Heat 1 tsp oil in a pot, sauté garlic or ginger briefly (optional).
• Add broth + water, bring to a boil.
• Add sliced carrots and cook for 3–4 minutes.
• Add zucchini or greens and simmer for 2–3 more minutes.

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Step 3: Add Meatballs

• Gently drop salmon meatballs into the simmering soup.
• Let them cook for 5–7 minutes or until they float and are cooked through.

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Step 4: Cook Noodles

• In a separate pot, cook noodles per package instructions.
• Rinse with cool water and drain.
• Add noodles to serving bowls.

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Step 5: Assemble & Serve

• Pour soup and salmon meatballs over noodles.
• Garnish with scallions or herbs if desired.
• Serve warm.

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💡 Tips

• You can freeze uncooked salmon meatballs for later use.
• For picky eaters, blend veggies into the broth.
• Make broth richer with a piece of kombu or onion while simmering.