Wonton Meatball Soup
I like to use the easy slow cooker pho broth for this as well. Feel free to add some kelp noodles and other fresh herbs, as desired.
Servings 4
Calories 307kcal
Ingredients
Broth
- 8 cups broth
- 1 inch piece ginger peeled and bruised
- 1 garlic clove bruised
- 3 tablespoons gluten-free soy sauce or coconut aminos
- 1 tablespoon fish sauce
Meatballs
- 2 garlic cloves
- 1/2 inch piece ginger peeled
- 2 green onions
- 1/2 pound shrimp
- 1/2 pound ground pork
- 1/2 cup pork rinds
- 1 egg
- 2 tablespoons gluten-free soy sauce or coconut aminos
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon salt
To Serve
- 1 teaspoon toasted sesame oil
- 2 green onions sliced
- cilantro optional
Instructions
- Prepare the broth by brining the broth to a boil with the ginger, garlic, fish sauce, and coconut aminos. Reduce heat to low and simmer, covered while you prepare the meatballs.
- Add the garlic, ginger, and green onions to a food processor and pulse until finely chopped. Add the shrimp and pulse again until chopped small. Add the remaining ingredients and pulse until well combined.
- Preheat the oven to 375ºF and line a rimmed baking sheet with parchment paper. Roll 1 inch meatballs and place onto the baking sheet. Bake at 375ºF for 20-25 minutes, or until lightly browned.
- To serve, stir in the toasted sesame oil and add the meatballs and green onions to the soup.
Nutrition
Calories: 307kcal | Carbohydrates: 6g | Protein: 30g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 228mg | Sodium: 3885mg | Potassium: 693mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 39mg | Calcium: 139mg | Iron: 4mg