This keto wonton soup is so good that you won't even miss the wontons. Before you know it, you will only be craving this easy peasy wonton-less soup.
Keto Wonton Soup
This keto wonton soup will leaving you wondering why you ever needed the wonton wrappers in the first place! Making low carb Chinese food recipes can be a little tricky. Many traditional asian inspired dishes contain sugar, soy, gluten, as well as other things I typically try to avoid.
But all it takes is a bit of creativity and a willingness to cook your own food and you can have a deliciously remarkable low carb wonton soup. I am a huge fan of wonton soup, especially keto wonton soup. It is so comforting. While I still miss the flavor and texture of those delicious dumplings, this soup is a great substitution. The meatballs are plump, juicy and incredibly flavorful.
More low carb asian inspired recipes:
- Pork Egg Roll in a Bowl
- Paleo Beef and Broccoli Stir Fry
- Chinese Sausage Fried "Rice"
- Low Carb Teriyaki Beef Tips
- Asian Tuna Cakes
- Keto Asian Chicken Meatballs
- Keto Chicken Pad Thai
Keto Cookbooks and Meal Plans
- Craveable Keto Cookbook
- Dairy Free Keto Cooking
- Keto Happy Hour
- 30 Minute Ketogenic Cooking
- Primal Low Carb Kitchen
- Keto Desserts
- Low Carb Slow Cooker Soups and Stews
- Keto Condiments Dressings and Sauces
- Keto Savory Side Dishes
- 14 Weeks of Low Carb and Gluten Free Meal Plans
Want more low carb soup and stew recipes?
Is there anything more comforting on a cold day than a hot bowl of soup? In this ebook, there are 30 creative and delicious soup recipes. They utilize common every day ingredients that you can easily find at your local grocery store -no weird specialty ingredients here. So break out your Dutch oven, stock pot, and slow cooker, because it is soup season! These recipes are hearty enough to make a full meal, and perfect for meal prep. I like to make each one in a double batch and freeze half for later - cook once, eat twice. CHECK IT OUT HERE!
Paleo Easy Peasy Wonton-less Soup
- Yield: Makes 10 Servings 1x
Ingredients
For the meatballs
- 1 ½ pounds ground pork
- 3 tablespoons coconut aminos or gluten free soy sauce
- 2 tablespoons plus 1 teaspoon toasted sesame oil, divided
- 1 teaspoon gluten free oyster sauce (get it here)
- 1 teaspoon fish sauce (get it here)
- 1 teaspoon grated fresh ginger
- ¼ teaspoon crushed red pepper flakes
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1 large pastured egg
For the broth
- 8 cups chicken stock (get it here)
- 2 cups water
- 2 tablespoons oyster sauce
- 2 tablespoons coconut aminos or gluten free soy sauce
- 2 tablespoons fish sauce
- 2 teaspoons grated fresh ginger
- ½ teaspoon crushed red pepper flakes
- 5 large cremini mushrooms, thinly sliced
- 1 bunch green onions, thinly sliced on a bias
- 14 ounce bag of coleslaw mix
Instructions
- In a large mixing bowl, combine ground pork, coconut aminos, 1 teaspoon sesame oil, oyster sauce, fish sauce, ginger, red pepper flakes, garlic, green onions, and egg. Mix until well incorporated. Form the mixture into bite sized meatballs. It should yield about 40 meatballs.
- In a stock pot or dutch oven, heat the remaining 2 tablespoon of sesame oil over medium high heat. Add the meatballs to the pot. Cook the meatballs until they are browned all over and cooked through. If they start to stick, splash a little chicken stock in the pot. Remove the meatballs from the pot and set aside.
- To the pot add chicken stock, water, oyster sauce, coconut aminos, fish sauce, ginger, and red pepper flakes. Bring to a boil and then reduce heat to low to simmer. Simmer for 10 minutes.
- Add the meatballs, mushrooms and cabbage to the broth. Let simmer for an additional 5 minutes before serving.
Notes
5.3g net carbs per serving
Nutrition
- Serving Size: 2 Cups
- Calories: 260
- Fat: 16g
- Carbohydrates: 6.4g
- Fiber: 1.1g
- Protein: 21g
Erin says
This was FANTASTIC! I had some ground veal in the freezer so I used that instead of pork and added 2 eggs, egg drop soup style to the broth and it was delicious! Thank you!
Robin Goldsmith says
We LOVE this soup. I did add a few things, since I like Peking wonton mein at our favorite chinese take out. I added fresh baby bok choy and fresh devained peeled shrimp. Next time I might add spaghetti squash to replace the noodle. But still great without "noodles".
TaylorJo says
I have never commented on your blog, or any blog. I do make your recipes often and they are usually so tasty ... but this.... THIS. is unbelievable. Thank you for what you bring to this world. You make it brighter.
Peace Love and Low Carb says
Yay! So happy you enjoyed it. Thanks so much!
Lulu says
This is so good! I thought the comment about 'tastes like restaurant quality' was a bit odd but now I know what they meant.
Thank you and I will be making many more times!
Patti Klare says
Does the combination of oyster and fish sauce give it a fishy smell and taste?
Peace Love and Low Carb says
No, not at all. I promise. 🙂
Cathy Klapstein says
Wow! Your recipes look amazing. Thank you thank you for doing all of this work. You make eating low carb look delicious. I will give it a shot.
Sherri says
This is definitely delicious.
KalynsKitchen says
Looks delicious!
Rebecca says
I love wonton soup, and the meatballs are the perfect substitute!
NancyE says
Thank you for the recipe. This tastes like restaurant quality soup! It is delicious!
Kim | Low Carb Maven says
I love this recipe! During the hot summer, I often opt to have soup for dinner because it is a lighter option. This looks perfect - nice light flavorful broth and Asian flavors. Thanks!