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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
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.

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