gluten free wonton soup
Print recipe
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Total time | 40 minutes |
| Allergy | Egg |
| Dietary | Gluten Free, Paleo |
| Meal type | Appetizer, Lunch, Main Dish, Soup |
| Misc | Serve Hot |
Ingredients
Optional
- 4 ounces gluten free pasta, cooked very well (I used a rice pasta as I wanted the noodles to lose their shape similar to how wonton wrappers do. For Paleo, leave gluten free noodles out)
meatballs
- 1 lb. ground pork
- 1 egg
- 1 small can water chestnuts, drained
- 1 inch piece of ginger root, peeled and coarsly chopped
- 4 green onions
- 1 Tbs. gluten free soy sauce (tamari) or coconut aminos (use cocnut aminos for Paleo version)
soup base
- 1 can gluten free chicken broth
- 2 cans' worth of water
- 1 tsp. salt
- 3 slices fresh ginger
- 3 stalks bok choy, chopped
Note
I've been missing wonton soup since going gluten free and it didn't even dawn on me until last night that I could make wonton meatballs and add gluten free noodles to mimic the real thing. Well, my family sure couldn't tell it was gluten free!
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Directions
| 1. | Put ground pork, egg, water chestnuts, green onion, ginger, and gluten free soy sauce or coconut aminos in a food processor and process until well combined. | |
| 2. | Preheat oven to 375 degrees F. | |
| 3. | With a cookie scoop, scoop meatballs onto foil-lined baking sheets. With a small cookie scoop, you should get 48 mini meatballs. | |
| 4. | Bake at 375 for 12 minutes or until starting to brown and cooked through. | |
| 5. | In a large pot, bring broth, water and slices of ginger to a boil; let simmer for about 5 minutes to allow ginger to flavor the broth. | |
| 6. | Add meatballs, bok choy & noodles to he pot. Let cook for a minute or two or until bok choy turns a dark green. | |
| 7. | Season to taste with salt & serve! |
Follow
Jack doesn’t like ginger, what can I use instead or does it MAKE the soup? I just discovered this dislike 🙁 I might just make it for me if not 🙂
It does make the soup–start with small amounts. 🙂
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