WHOLE 30 WONTON SOUP😍

I crave Wonton Soup probably about 90% of my life - not only does it taste incredible but I swear it has magical healing problems. Removing the wontons and opting for wonton inspired meatballs not only makes this Whole30 approved, it also saves time not having to wrap the wontons, making it a quick weeknight meal you could have tonight! You’re gonna wanna make this ASAP😍

This soup tastes great the next day as well, so this is great for meal prep! I’ve also found that by just using good quality chicken broth and adding some flavors below, you can still achieve great flavor without cooking the broth yourself!

Serves 6-7.

Ingredients:

For the Wonton Meatballs:

• 1 lb pork

• ¾ lb peeled and deveined uncooked shrimp

• 4 chopped green onions, greens and whites

• 3 cloves grated garlic

• 1 tbsp sesame oil

• 2 tbsps coconut aminos

• 1 tbsp fish sauce

• ¼ tsp white pepper

• Pinch of salt

For the Wonton-less Soup:

• 4 cups good chicken broth (I like Trader Joe’s brand)

• 2 cups water

• 2 large heads of bok choy, chopped

• 1 large piece of ginger, sliced

• 2 green onions

• 1 tsp fish sauce

• 1 tbsp coconut aminos

• Large pinch of salt

Directions:

For the Wonton Meatballs:

• Mince half the shrimp, not quite into a paste. Chop the rest of the shrimp into small bite sized pieces so you can get pops of texture in the meatball.

• Add to the pork with the coconut aminos, sesame oil, fish sauce, grated garlic, chopped green onion, white pepper, and salt.

• Mix well together and set aside in the fridge for 10-20 minutes to firm up. 

• Preheat oven to 400 degrees.

• Take about 2 tbsps of the meatball mixture and form into a ball. Add to a lined baking sheet and repeat until all the mixture has been used. You should have about 20 meatballs.

• Bake at 400 for 12-14 minutes until almost cooked through (they’ll finish cooking in the broth). Meanwhile, heat the broth.

For the Wonton-less Soup:

• Add chicken broth, water, sliced ginger, green onions, fish sauce, and coconut aminos to a large pot and bring to a gentle boil. Taste and add salt to season.

• Add the stems of the bok choy and meatballs (don’t forget to add the juices from the baking sheet) and cook for 5 minutes.

• With about 2 minutes to go, add the bok choy leaves.

• Ladle soup into a bowl, top with more green onions, and enjoy!