I’ve been in the mood for soup lately. So much so that I made 10-Alarm Chili on Saturday, and a low carb version of the Michigan-Rainstorm Soup on today. I love those two favorites, but I’d been wanting to try something with a bit more of an Asian flare. And so I came up with this soup, Asian Soup with Shu Mai & Chili-Lime Meatballs. (The meatballs were a bit of a last-minute addition, but they will definitely become a staple to the recipe).
Since MyFitnessPal has such a cool way of displaying the ingredients when you create your own recipe, I thought I would just show that list. Scroll to the bottom for the “per serving” totals.
Start as you would any soup, with some olive oil and chopped onion sauteeing in the bottom of a large pot. Then add the sauces – I used Veri Teriyaki Island and Newman’s Own Low Fat Sesame Ginger Salad Dressing. I also added black pepper and red pepper flakes, but I like things to have a bit of a kick, so omit that if you don’t like the heat.
As I was waiting for the soup to come to a boil, I remember that I had two Trader Joe’s Chili Lime Chicken burgers in the fridge that I needed to use. (I’m really trying not to waste food this year).
Since they are only 150 calories per patty, I thought they’d be a nice addition to the soup. Chili-lime can definitely be an Asian flavor, too. Plus, I liked that they would be a low cal way to add more protein to the soup. I had the idea that I could turn the burgers into meatballs. And I knew that to get meatballs that don’t fall apart in this sort of a soup, you have to brown them first, so out came a mini frying pan.
I absolutely loved this dinner. The flavor was phenomenal and I surprised myself with just how inventive I can be. I am proud to say that I am now what I consider a really good cook. I can’t wait to see what other “stewoups” I come up with this season.