Gluten Free Mock Wonton Soup
Warm, nourishing, and brimming with vibrant flavors, this Gluten-Free Mock Wonton Soup delivers all the comforting goodness of traditional wonton soup without the gluten! Tender, homemade meatballs made from seasoned ground chicken or pork mimic the texture of wontons, floating in a fragrant broth infused with garlic, ginger, and gluten-free soy sauce. Nutrient-packed baby spinach or bok choy and crisp julienned carrots add a delightful pop of color and texture, making this soup both wholesome and satisfying. Perfect for a quick weeknight dinner, this one-pot recipe comes together in just 40 minutes and is sure to impress as a gluten-free and allergy-friendly alternative to a takeout favorite. Enjoy it piping hot, garnished with fresh green onions for a burst of freshness!
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Recipe Information
Ingredients
- 1 pound Ground chicken or pork
- 2 tablespoons Gluten-free soy sauce
- 1 teaspoon Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 4 stalks Green onions, finely sliced
- 1 Egg, beaten
- 2 teaspoons Cornstarch
- 8 cups Chicken broth, gluten-free
- 2 cups Baby spinach or bok choy leaves
- 1 medium Carrot, julienned or sliced thin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Optional: Red pepper flakes
Instructions
In a large mixing bowl, combine ground chicken or pork, 1 tablespoon of gluten-free soy sauce, sesame oil, minced garlic, grated ginger, 2 finely sliced green onions, beaten egg, and cornstarch. Mix until well combined.
Form small meatballs, about 1 inch in diameter, from the mixture. Place them on a plate or tray. You should have approximately 20-25 meatballs.
In a large pot, heat the chicken broth over medium-high heat. Add the remaining 1 tablespoon of gluten-free soy sauce, salt, pepper, and optional red pepper flakes. Bring to a gentle simmer.
Carefully drop the meatballs into the simmering broth one at a time. Let them cook for 10-12 minutes, or until they are fully cooked through and float to the surface.
Add the julienned carrot to the broth and let it cook for 3-4 minutes until slightly tender.
Stir in the baby spinach or bok choy leaves and let them wilt for 1-2 minutes.
Taste the broth and adjust seasonings as desired.
Divide the soup into bowls and garnish with the remaining sliced green onions before serving.
Nutrition Facts
Calories |
1089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 575 mg | 192% | |
| Sodium | 11635 mg | 506% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 4.8 g | ||
| Protein | 100.8 g | 202% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 358 mg | 28% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2468 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
