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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Healthy
Calories: 320
Ingredients Method Notes

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

Method
 

Preparation
  1. In a large bowl, mix together ground pork, coconut aminos, minced garlic, minced ginger, and chopped green onions until well combined.
  2. Form the mixture into small meatballs, about 1 inch in diameter.
Cooking
  1. In a large pot, bring chicken stock to a simmer over medium-high heat.
  2. Add sliced ginger and fish sauce if using, and allow to simmer for about 5 minutes.
  3. Gently drop meatballs into the simmering broth and cook for 10-15 minutes until fully cooked.
  4. Add mixed greens and simmer until tender, about 5 minutes.
  5. 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.