Wonton Soup (Paleo, Keto, Whole30, Gluten Free)
This paleo, Whole30, gluten-free ,and keto version of wonton soup is so dang delicious, you won’t miss the wonton wrapper! It’s the perfect Asian-inspired soup to chase the chills away!
Servings: 4
Ingredients
Wonton Meatballs
- ¼ ounce dried shiitake mushrooms soaked in water until rehydrated
- ½ pound raw shrimp shelled and deveined
- 1 pound ground pork
- 2 scallions finely chopped
- ¼ cup cilantro minced
- 1 tablespoon coconut aminos
- ½ teaspoon Diamond Crystal kosher salt
- ½ teaspoon Red Boat fish sauce
- ¼ teaspoon ground white pepper
- ¼ teaspoon toasted sesame oil
- Avocado oil
Soup
- 6 cups bone broth or chicken broth
- 1 inch fresh ginger peeled and cut into thin coins
- 1 teaspoon Red Boat fish sauce
- Diamond Crystal kosher salt
- 1 pound baby bok choy ends trimmed and cut lengthwise in half or in quarters
- ½ teaspoon toasted sesame oil
- 2 scallions thinly sliced
Instructions
Make the Wonton Meatballs
- If you haven’t already, rehydrate your dried mushrooms. (Pro tip: Soak them in a bowl of water in the morning so they’ll be plump and tender by the time you’re ready to make dinner.)
- Once you’re ready to cook, squeeze the water out of the mushrooms. Cut and discard the stems and finely mince the caps.
- Finely chop the shrimp until it turns into a chunky, sticky paste.
- Transfer the chopped shrimp to a large bowl. Add the pork, mushrooms, scallions, cilantro, coconut aminos, salt, fish sauce, white pepper and sesame oil.
- Use your hands to squeeze and mix the meatball mixture until a sticky and tacky mass is formed. (Alternatively, use a food processor to chop and combine the ingredients.)
- Form a little patty and cook it in a small skillet over medium heat. Taste it and season with more salt if needed. (Not ready to cook just yet? You can refrigerate the meat mixture for up to 12 hours.)
- Using a medium disher, portion out 20 blobs of the mixture. Rub a little avocado oil on your palms and roll the meat into uniform-sized balls.
Make the soup
- In a large pot, bring the chicken broth and ginger to a boil over high heat. Season the broth with fish sauce and salt to taste.
- Add the baby bok choy to the broth and cook for 2 to 3 minutes or until tender crisp. Remove the bok choy with a slotted spoon and divide into 4 soup bowls.
- Add the meatballs to the broth and simmer for 4 to 5 minutes or until fully cooked. You can stab the middle of a meatball with an instant-read thermometer and it should read 145°F. The resulting meatballs should be bouncy and light.
- Turn off the heat and stir in the toasted sesame oil. Divide the meatballs and soup into the four bowls. Garnish with scallions.
Video
Notes
Shortcut to faster wonton meatballs:
- Substitute ¾ teaspoon of my Umami Stir-Fry Powder for the dried shiitake mushrooms, Diamond Crystal kosher salt, and ground white pepper.
- Also, use a food processor to chop and mix all the meatball ingredients. The resulting meatballs will have a more uniform texture, but they’ll still taste amazing!
Nutrition
Calories: 393kcal | Carbohydrates: 8g | Protein: 30g | Fat: 26g | Fiber: 2g | Sugar: 2g