Wonton Less Wonton Soup

My Wonton Less Wonton Soup infuses all of the flavors we know and love from classic Wonton Soup into a clean, gluten free broth making this into a bowl of healthy, low carb comfort food!

Once upon a time I lived in a quaint, historic neighborhood in downtown Philadelphia called Old City, literally blocks from the Betsy Ross House, Liberty Bell, Independence Hall and Chinatown. There was a restaurant there that I lived for called Charles Plaza. They have since closed and it pains me to think that I will NEVER eat there again {{{cry}}}.

Besides the fact that every single thing at Charles Plaza was freaking delicious, Charles really shined for his soups. Always super clean, never oily or full of MSG or any weird flavorings agents so common in Americanized Chinese food, his House Special Wonton Soup and Hot & Sour Soup were legendary.

Years ago, I worked hard to recreate a very close version of his perfect Chicken Wontons. If you eat gluten and aren’t concerned about low carb then I highly recommend making this soup and tossing some of these wontons in there.

If you want a low carb, gluten free, grain free and pretty quick version of some good Wonton Soup, then my Wonton Less Wonton Soup recipe is for you. Before you get to the recipe though, here are a couple more of my favorites from Charles Plaza that I’ve recreated to share with you.

Vegetarian Hot and Sour Soup (click photo for recipe)

Singapore Rice Noodles with Chicken (click photo for recipe)

Homemade Chinese Chili Oil (click photo for recipe)

OK, who is making the fake-out take-out feast? When and Where!? I’m feeling starving and nostalgic looking at all these recipes!

NOTES:

• If you don’t eat pork, substitute ground chicken thighs.
• If you don’t eat shellfish, omit the shrimp and add a bit more meatballs.
• stock / broth
• Seasoning: The meatballs give the broth a nice flavor BUT ultimatley the type of broth you start with is going to matter alot in regards to salt level and other flavors. If you use a homemade broth, I recommend a very simple version or an Asian flavored broth.
• TIP: Make meatballs in advance in a big batch and keep in freezer. They can cook right in the soup from frozen, just allow for a couple extra minutes to make sure they are cooked through.

Did you make this recipe? Please give it a star rating below!

Wonton Less Wonton Soup

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

 

My Wonton Less Wonton Soup infuses all of the flavors we know and love from classic Wonton Soup into a clean, gluten free broth making this into a bowl of healthy, low carb comfort food!

Course: Soups

Cuisine: Chinese

Keyword: Wonton Soup

Servings: 6 servings

Calories: 318 kcal

Author: Alyssa Brantley

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Ingredients

For The Mini Meatballs:

• 1 pound ground pork
• 1 tablespoon toasted sesame oil
• 1 tablespoon gluten free Tamari or 1.5 tablespoons coconut aminos coconut aminos
• 1 teaspoon fish sauce fish sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground white pepper
• 1/2 cup finely chopped scallions
• 1 egg

For The Soup:

• 10 cups chicken broth or stock see NOTES
• 1 teaspoon gluten free Tamari or 1.5 teaspoon coconut aminos
• dash fish sauce
• pinch ground white pepper
• 2 ounces snow peas strings removed, sliced in half
• 2 1/2 ounces Shitake mushrooms stems removed, thinly sliced
• 2 to 3 heads baby bok choy green leaves only, thinly sliced into ribbons
• 1/2 pound large sustainably sourced shrimp see NOTES, peeled and deveined
• 3 teaspoons toasted sesame oil for serving
• thinly sliced scallions for serving

Instructions

For The Meatballs:

1. Combine all ingredients listed under MINI MEATBALLS above (ground pork through egg) in a large mixing bowl. Use a spatula or just your hands to fold together until ingredients are well incorporated. Try not to over-mix the meat or it can be tough.
   
2. Grab a Tablespoon and scoop mixture. Use your hands to roll into meatball shape. Repeat until all ground meat mixture is used up. Should yield between 18 and 20 mini meatballs.
   

For The Soup:

1. Combine broth with Tamari, fish sauce and white pepper in large pot. Bring to a boil.
2. Once boiling, gently add the meatballs into the broth. Reduce heat to medium low, cover and cook 15 to 17 minutes until meatballs are cooked through and broth has been flavored by them.
3. Taste broth, adjust seasonings if necessary (see NOTES)
   
4. Adjust heat to medium high and add peeled shrimp, snow peas, Shitake mushrooms and baby bok choy greens.
   
5. Continue cooking for 3 to 4 minutes until shrimp turn pink and vegetables are tender (but not soft!).
6. Remove from heat, divide into six bowls, top each with 1/2 tsp of toasted sesame oil and some thinly sliced scallions. Enjoy!

Nutrition Facts

Wonton Less Wonton Soup

Amount Per Serving

Calories 318 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 6g38%

Cholesterol 176mg59%

Sodium 2278mg99%

Potassium 654mg19%

Carbohydrates 4g1%

Protein 24g48%

Vitamin A 225IU5%

Vitamin C 36.7mg44%

Calcium 103mg10%

Iron 2.8mg16%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.