Baby Spinach Soup with Fish Balls

Baby Spinach Soup with Fish Balls
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 206.7
  • Total Fat: 10.1 g
  • Cholesterol: 20.3 mg
  • Sodium: 745.6 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 1.0 g
  • Protein: 13.2 g

View full nutritional breakdown of Baby Spinach Soup with Fish Balls calories by ingredient


Malaysian Chinese Home Cooking Malaysian Chinese Home Cooking
Number of Servings: 2


    170 grams Baby Spinach
    30 grams Ginger Root
    1 tbsp Shallots
    2 tsp Garlic
    1 tbsp Canola Oil
    11 Fish Ball
    a dash of salt


Can be substituted with Crab Balls or Lobster Balls.


Soak and rinse the Baby Spinach in water to get rid of sand. Clean ginger root by brushing off sand under the faucet. Use a cleaver to smash the ginger root. Peel and chopped the shallots and garlic.
Preheat the wok for 1-2 minutes on high heat. Pour in the Canola Oil and then add in the ginger root. After 1-2 minutes, add in the shallots and garlic and stir fry for another 1-2 minutes. Add in 2 cups of water and fish ball and cook for another 2-3 minutes. Finally, add in Baby Spinach and a dash of salt.

Serving Size: 2