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Easy Wonton Soup (with Paleo and Keto options)

Course Soup
Cuisine Chinese
Prep Time 30 minutes
Cook Time 20 minutes


Pork & Shrimp Wontons or Meatballs

  • ½ lb ground pork
  • ½ lb shrimp peeled, deveined, and ground in food processor
  • 1 tbsp grated fresh ginger or 1 tsp ground ginger
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper
  • ½ tsp sesame oil
  • 1 egg whisked
  • ¼ cup chicken broth or stock (omit if making meatballs)
  • 2 tsp tapioca flour or arrowroot flour
  • 40-48 wonton wrappers (omit if making meatballs)

Wonton Soup

  • 2 green onions
  • 4 ½ cups chicken broth
  • 3 garlic cloves crushed
  • 3-4 one inch slices of fresh ginger
  • 1 tbsp coconut aminos or soy sauce or gluten free soy sauce
  • kosher salt to taste
  • ground black pepper to taste


Pork & Shrimp Wontons or Meatballs

  1. Add all ingredients but wonton wrappers into a mixing bowl.

  2. Using chopsticks or a spoon, vigorously stir in the same direction until everything is well combined. The mix will be wet and sticky.

  3. Take one of the wonton wrappers in your hand, place 1 teaspoon of the pork & shrimp mixture in the middle, gently wet two of the edges, bring one corner to the opposite corner to form a triangle. Seal the wonton making sure you press all the air bubbles out.

  4. Next moisten the two bottom points of the wonton, make a little dent in the center of the wonton filling, and then bring together bottom points to form a sort of boat shape. Repeat until all of the mixture is used.

  5. If not using wontons right away, place on a tray, freeze, and then transfer into a ziplock or container once frozen. When ready to use, just cook wontons straight from freezer.

  6. If making meatballs: add all ingredients into a mixing bowl, mix everything together with your hands, and then form meatballs using a medium size cookie scoop ~about 1-2 tbsp of pork & shrimp mixture. Roast meatballs in a preheated 400F oven for 15-20 minutes.

  7. If not using meatballs right away, cook meatballs, cool, freeze on a tray in a single layer, and then transfer to a ziplock or container once frozen. When ready to use, just reheat meatballs in broth.

Wonton Soup

  1. Cut off the root of the green onions and then with the back of your knife, gently bruise the green onions. This will help release its flavor.

  2. In a pot, add chicken broth, green onions, garlic cloves, ginger slices, and coconut aminos over medium-high heat.

  3. Bring to a boil and then lower the heat to medium-low. Simmer for 15-20 minutes.

  4. Strain the broth and then taste to see if you need additional salt and black pepper. This will depend on what kind of chicken broth you use.

  5. For wontons: bring a pot of water to a boil. Add 4-5 wontons at a time (more if you're using a bigger pot, you just don't want to overcrowd) and cook for 3-4 minutes or until wontons are cooked through and floating to the top. When wontons are done, add to a bowl and then ladle the broth over it. Garnish with green onions.

  6. For meatballs: add cooked meatballs to a bowl and then ladle broth over it. If using frozen meatballs, add meatballs to the broth 10 minutes after it's been simmering. Simmer until meatballs have heated through. Garnish with green onions.