Wonton Soup
A hearty and comforting Wonton Soup without the carbs, featuring flavorful meatballs instead of traditional wrappers, perfect for Paleo, Keto, and Whole30 diets.
Ingredients
For the Meatballs
- 1 lb ground pork or ground chicken for a lighter option
- 3 tbsp coconut aminos replace soy sauce
- 4 cloves garlic, minced for flavor
- 1 inch fresh ginger, minced or ginger-garlic paste for convenience
- 4 tbl green onions, chopped plus more for garnish
For the Broth
- 6 cups chicken stock homemade or store-bought
- 1 inch fresh ginger, sliced for added flavor to the broth
- 1 tbsp fish sauce optional for extra umami
- 2 cups mixed greens (bok choy, napa cabbage, spinach) to add freshness
- 1 tbsp toasted sesame oil for drizzling before serving
Instructions
Preparation
- In a large bowl, mix together ground pork, coconut aminos, minced garlic, minced ginger, and chopped green onions until well combined.
- Form the mixture into small meatballs, about 1 inch in diameter.
Cooking
- In a large pot, bring chicken stock to a simmer over medium-high heat.
- Add sliced ginger and fish sauce if using, and allow to simmer for about 5 minutes.
- Gently drop meatballs into the simmering broth and cook for 10-15 minutes until fully cooked.
- Add mixed greens and simmer until tender, about 5 minutes.
- Serve hot, garnished with a drizzle of toasted sesame oil and additional green onions.
Notes
For faster preparation, make meatballs in advance and freeze. Use pre-chopped veggies and good store-bought broth for quick weeknight meals. Refrigerate leftovers in a glass container for up to 4 days. Avoid freezing the soup as the meatballs become spongy when thawed.