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Fish, Africa and overseas

Mauritian fish ball noodle soup

Mauritian fish ball soup is a family dish made of small cod dumplings poached in a ginger scented broth, served with noodles and vegetables. It takes 45 minutes for 4 servings, has a medium difficulty level, and costs about €2.70 per person. Success comes down to firm yet tender fish balls and a broth that stays perfectly clear.

Tonight it's Mauritian fish ball soup, little fish balls in a clear broth with noodles.

Mauritian fish ball noodle soup
Total time
45 min
Difficulty
Medium
Cost per person
€2.70
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Mauritian fish ball soup pairs delicate poached cod with a warm broth scented with ginger and garlic. The cod balls, bound with egg and cornstarch, stay tender while holding their shape through cooking. Wheat noodles soak up the broth without ever clouding it, and the zucchini and spinach add a fresh bite to every spoonful.

This is the kind of dish that warms you up without weighing you down, perfect for a weeknight when you want a full meal without red meat. Kids love fishing the little balls out of their bowl, and the noodles make it a crowd pleaser even for picky eaters. It also works well on a Sunday evening, as a lighter change from heavier weekend cooking.

The ingredients

4 people

Fish counter

  • Cod fillets 500 g

Dairy

  • Egg 1

Pantry

  • Cornstarchoften in the pantry 2 tbsp
  • Wheat noodlesoften in the pantry 200 g
  • Soy sauce 2 tbsp
  • Vegetable brothoften in the pantry 1.2 l
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Zucchini 2
  • Fresh spinach 200 g
  • Garlic 3 cloves
  • Fresh ginger 20 g
  • Green onions 4

Allergens Fish, Gluten, Eggs, Soy

The step by step recipe

  1. Blend the fish with the egg, cornstarch, one clove of garlic, salt, and pepper until you get a smooth paste.

    Keep the fish well chilled, the paste is easier to work with and stays firmer.

  2. Bring the broth to a simmer with the remaining garlic, sliced ginger, and soy sauce. 8 min

    Avoid a hard boil, it clouds the broth and can break the fish balls apart.

  3. Shape the fish mixture into small balls using two spoons and drop them into the simmering broth. 8 min

    They're done when they float to the surface, let them cook two more minutes after that.

  4. Add the sliced zucchini, then the spinach and sliced green onions. 5 min

    The spinach only needs a minute, it wilts as soon as it hits the broth.

  5. Cook the noodles separately according to the package, divide them among the bowls, and pour over the broth with the fish balls. 5 min

    Cooking the noodles separately keeps the broth clear, since the starch stays in their own water.

Our tips to get it right

  • Scoop the fish balls with a small ice cream scoop so they all cook at the same pace and come out evenly round.
  • Strain the broth before adding the fish balls if you want it perfectly clear, bits of garlic and ginger can cloud it slightly.
  • Shape the fish balls right before cooking them, the mixture loosens up if it sits too long in the fridge.

The variations

  • Swap the cod for hake or monkfish, two firm fish that hold together just as well in balls.
  • For a vegetarian version, replace the fish balls with firm tofu blended with egg and cornstarch, and keep the same broth.
  • For kids, blend the fish mixture extra fine and serve the noodles on the side, so they can build their own bowl.

What to serve it with

  • Lime wedges to squeeze over
  • Fresh sliced chili on the side
  • Warm green tea alongside

Storage

The broth and fish balls keep for 2 days in the fridge in a sealed container, ideally with the noodles stored separately so they don't swell. The cooked fish balls freeze well on their own, without the broth, for up to a month. Reheat gently in simmering broth rather than the microwave, so they stay tender.

Questions about this dish

Can you use a different fish instead of cod?

Yes, any firm white fish works well, like hake, pollock, or monkfish. Avoid fish that's too fatty or too delicate, since it won't hold together as well in balls.

Can you make the fish balls ahead of time?

Yes, you can shape the raw fish balls a few hours ahead and keep them covered in the fridge. Drop them into the simmering broth right before serving to cook them.

Do fish balls freeze well?

Yes, once cooked and cooled, they freeze easily in an airtight bag. Thaw them in the fridge, then reheat directly in simmering broth.

Why blend the fish instead of chopping it by hand?

Blending gives you a smooth, even paste that's easy to roll and holds together better during cooking. Hand chopped fish tends to make balls that fall apart more easily.

How long does it take to make a Mauritian fish ball noodle soup?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Mauritian fish ball noodle soup?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Mauritian fish ball noodle soup cost?

About €2.70 per serving, or €10.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, eggs, soy. Always check the labels of the products you buy.

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