This recipe is perfect for a quick dinner. I also highly recommend doubling the recipe so that you have extra on hand for a quick breakfast soup or snack.
Wonton soup is something I miss being able to eat. The unique flavor of the broth and pork dumplings are something I get hungry even thinking about. And this recipe has the perfect mix of onion and umami flavor that will quickly become your new favorite.
Also great part is that it is ready in 30 minutes! While still not requiring any extensive chopping and prep work, and you can use up extra veggies you have on hand to make this a very hearty soup.
First off, in making your broth it helps to have homemade broth on hand. If not, Save on Foods (if you are lucky and live in Canada) has their brand of organic chicken stock (Western Family) that is Whole30 safe. No added sugar or salt, it is just whole ingredients. Only questionable ingredient in their soup is yeast extract. Which after reading Melissa’s comments on this at whole30.com is not an ideal ingredient, but still whole30 safe. So if you don’t have any on hand, this is the next best thing.
Now with your pot of chicken stock you literally just throw in the whole scallions and slices of ginger to let boil and it creates a delicious broth that tastes way more fancy than the actual work involved.
While your broth boils and cooks, all you need to do is mince your scallion and garlic and dump it all in one bowl.
Making the “dumpling” meatballs doesn’t need to be anything fancy, just try to keep them all the same size. Using a measuring spoon (tablespoon) or a cookie scoop helps speed up the process. But you don’t need this to make them.
As you make your meatballs, put them on a plate or cutting board. Don’t add them directly to your broth as you go. This is for two reasons. Firstly, your broth needs time to simmer with the scallions and ginger, you don’t want to strain these out too soon. And secondly, you want all your meatballs to cook for the same length of time. Best to make them all, then strain out the scallions and ginger, and then add in your meatballs.
And after that, your meatballs are all cooked when they float to the surface. Helps to pull one out and break it open to double check. But depending on the size of your meatballs, they don’t take long to cook at all.
Now all I added for veggies in this recipe was fresh spinach. But get adventurous and/or clean out any last veggies from your fridge you need to eat up. Adding in kale, bok choy, parsnips, celery, carrots etc. would all turn out awesome. Just make sure to add then in before you add your meatballs, to given them time to soften first.
Just want to keep it simple and quick? Just add spinach. After your meatballs are done, add in your chopped spinach, give it a quick stir and serve!!
Yields 4 Servings
5 minPrep Time
25 minCook Time
30 minTotal Time
- 10 cups Chicken Stock (make sure to check ingredients if you don't have Homemade)
- 4 Scallions (3 whole for the broth, 2 tbsp finely minced for meatballs)
- 4" piece of Ginger (3" sliced for broth, 1" finely minced for meatballs)
- 1 tbsp Arrowroot Starch (can find it here on Amazon or locally at Whole Foods, Planet Organic etc.)
- 2 lb ground pork
- 1 tbsp Coconut Aminos (can find it here on Amazon or locally at any grocery store)
- 2 tsp Olive Oil (or recommend Sesame Oil if not on Whole30)
- 2 cups fresh spinach, chopped roughly
- In a large soup pot, on medium-high heat, combine broth, 3 whole scallions and 3" roughly sliced ginger. Keep at a slow boil, stir occasionally. You want to let it simmer until all the flavors come together - approx 20 minutes.
- In a separate bowl whisk together the arrowroot starch and 2 tbsp of the broth from your cooking soup. Add in pork.
- Peel and finely mince 1" piece of ginger, finely mince scallion until you have 2 tbsp chopped and add to separate bowl with pork.
- Also add in with pork the coconut aminos and oil.
- Now get messy! Massage and mix well with your hands, and make your meatballs. Placing them all on a cutting board or plate as you go.
- Strain broth and toss out scallions and garlic.
- Add meatballs gently to the broth, let sit 1 minute, then stir.
- When meatballs float they are cooked. Can take one out and break open to test.
- Add in spinach to soup, give a quick stir
- Serve and enjoy!
Did you add in any other ingredients, or switch it up when you tried this? How did it turn out – please comment below!