I’m extremely lucky to have a great mom that happens to cook very well! She’s created many delicious dishes, but there were just a few that stood out from the rest, and this Mom’s Japanese Meatball Dango Soup is one of them!
I remember when I was growing up, I’d ask my mom what’s for dinner. Every time she said, “Hmm, what about meatball soup?”, I smiled knowing it was going to be a great dinner!
This Japanese soup is something I’ve always craved during the colder months. It’s loaded with fat and oils that glisten up on the top trapping all the heat underneath! And since I like my soups very hot, this ‘warming effect’ is what made this dish for me!
So when I decided I’d share this recipe here on LCA, I called my mom for the directions and what I got was an explanation that went “you know, add this and that and see how it tastes. If you need more flavor, just add more soy sauce and salt…”.
So instead of a simple phone call, it took some experimenting with different ratios until I found one that captures the essence of what I experienced as a kid! I hope you guys all enjoy the final result of it!
This delicate tasting soup is very low-carb/keto friendly at ~2g carbs per serving. It’s also packed with plenty of meats and oils to keep you feeling nice and full!
For this one, the special ingredients are Japanese sake (can replace with dry sherry), Bonito Flakes and Soy Sauce. You can pick up Bonito Flakes and Soy Sauce on Amazon or a local Asian supermarket.
Now, let’s get started!
Prepping Time 10M
Cook Time 10M
Total Time 20M
Net Carb/Serv ~2g
Servings 4-5
Ingredients
Broth
Meatballs
- 1 Cup Chopped Onion (about 1/2 a whole onion)
- 1 tbsp Vegetable Oil
- 1 lb Ground Pork
- 1 lb Ground Beef (20 % fat or greater. You can also use 2lbs of Pork if you prefer, which will make the meatballs juicy)
- 2 Eggs
- 3 tbsp Half & Half
- 1/2 tbsp Salt
- 1/2 tsp Black Pepper
Directions
1) Gather all the ingredients.
2) Make 6 cups of Dashi and leave on simmer.
3) In the meantime, chop onions.
4) In a frying pan, add oil and cook onions on medium heat until translucent. Should be around 2-4 minutes. Set aside once cooked.
5) Chop green onions into thin slices and set aside.
6) In a large mixing bowl, add and combine ground beef, ground pork, half & half, eggs, 1/2 tbsp salt, 1/2 tsp black pepper and grilled onions.
7) Take a small amount of the meatball mix and throw from one hand to another while gently cupping the meatball with the palm of hands to form shape. Meatballs should be a little bigger than a golf ball and you should end up with ~12-16 meatballs. Note – these meatballs are very fragile, so handle with care.
8) Bring Dashi to soft boil then add Japanese sake and meatballs. Lower heat to medium low, cover 7/8 ways and cook for 10-12 minutes.
9) Once meatballs are cooked, add 1 tsp salt and 2 tbsp soy sauce. Taste and adjust tastes with salt only. Transfer meatballs & soup to serving bowl and top with chopped green onions. Note – when serving, make sure you mix the soup around to mix in the oils from up on top as the soup will be very hot!
Hope you enjoy your low-carb/keto Mom’s Japanese Meatball Dango Soup!
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Mom's Japanese Meatball Dango Soup
Ingredients
Broth
- 6 Cups Dashi
- 1 Stalk Green Onion
- 2 tbsp Japanese Sake
- 2 tbsp Soy Sauce
- 1 tsp Salt
Meatballs
- 1 Cup Onion Chopped , about 1/2 a whole onion
- 1 tbsp Vegetable Oil
- 1 lb Ground Pork
- 1 lb Ground Beef 20 % fat or greater
- 2 Eggs
- 3 tbsp Half & Half
- 1/2 tbsp Salt
- 1/2 tsp Black Pepper
Instructions
- Gather all the ingredients.
- Make 6 cups of Dashi and leave on simmer.
- In the meantime, chop onions.
- In a frying pan, add oil and cook onions on medium heat until translucent. Should be around 2-4 minutes. Set aside once cooked.
- Chop green onions into thin slices and set aside.
- In a large mixing bowl, add and combine ground beef, ground pork, half & half, eggs, 1/2 tbsp salt, 1/2 tsp black pepper and grilled onions.
- Take a small amount of the meatball mix and throw from one hand to another while gently cupping the meatball with the palm of hands to form shape. Meatballs should be a little bigger than a golf ball and you should end up with ~12-16 meatballs. Note - these meatballs are very fragile, so handle with care.
- Bring Dashi to soft boil then add Japanese sake and meatballs. Lower heat to medium low, cover 7/8 ways and cook for 10-12 minutes.
- Once meatballs are cooked, add 1 tsp salt and 2 tbsp soy sauce. Taste and adjust tastes with salt only. Transfer meatballs & soup to serving bowl and top with chopped green onions. Note - when serving, make sure you mix the soup around to mix in the oils from up on top as the soup will be very hot!
Video
Nutrition
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