Craving the comforting, savory flavors of Chinese takeout but sticking to a low-carb lifestyle? I get it. This recipe is my answer! We’re swapping the wrappers for juicy, flavor-packed pork meatballs simmered in a rich, aromatic broth with crisp cabbage and mushrooms. It’s a soul-warming soup that’s so satisfying, you’ll forget the wontons ever existed. Get ready for a new weeknight favorite that tastes even better than the original!
Ingredients
• FOR THE MEATBALLS
• 1½ pounds / 680g ground pork
• 3 tablespoons / 45ml gluten-free soy sauce or coconut aminos
• 2 tablespoons plus 1 teaspoon / 35ml toasted sesame oil, divided
• 1 teaspoon / 5ml gluten-free oyster sauce
• 1 teaspoon / 5ml fish sauce
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon / 5g grated fresh ginger
• ¼ teaspoon / 1.25g red pepper flakes
• 1 large egg
• FOR THE BROTH
• 2 quarts / 1.9L chicken stock or bone broth
• 2 cups / 475ml water
• 2 tablespoons / 30ml fish sauce
• 2 tablespoons / 30ml gluten-free oyster sauce
• 2 tablespoons / 30ml gluten-free soy sauce or coconut aminos
• 2 teaspoons / 10g grated fresh ginger
• ½ teaspoon / 2.5g red pepper flakes
• 1 14-ounce / 397g bag coleslaw mix, or 1 small head green cabbage, about 1 pound / 450g, shredded
• 5 large cremini mushrooms, thinly sliced
• 4 green onions, thinly sliced on a bias, for garnish
Instructions
1. DIRECTIONS
2. Make the meatballs: In a large mixing bowl, combine the ground pork, soy sauce, 1 teaspoon of the sesame oil, oyster sauce, fish sauce, chopped green onions, garlic, ginger, red pepper flakes, and egg. Mix gently with your hands until just combined—be careful not to overwork it. Roll the mixture into approximately 40 bite-sized meatballs.
3. Brown the meatballs: Heat the remaining 2 tablespoons of sesame oil in a large stockpot or Dutch oven over medium-high heat. Add the meatballs and cook until browned on all sides. If they begin to stick, add a small splash of chicken stock. Use a slotted spoon to transfer the browned meatballs to a plate and set aside.
4. Build the broth: In the same pot, add the chicken stock, water, fish sauce, oyster sauce, soy sauce, ginger, and red pepper flakes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.
5. Simmer the soup: Gently return the browned meatballs to the pot. Stir in the coleslaw mix and sliced mushrooms. Continue to simmer for another 10 minutes, or until the meatballs are cooked through and the vegetables are tender.
6. Serve and garnish: Ladle the hot soup into bowls. Garnish generously with the bias-sliced green onions before serving, if desired.
Nutritional Information
• PER SERVING (2 CUPS)
• CALORIES: 260
• FAT: 16g
• PROTEIN: 21g
• TOTAL CARBS: 6.4g
• FIBER: 1.1g
• NET CARBS: 5.3g
Pro Tips
• Top each bowl with a jammy soft-boiled egg for extra richness and protein.
• For a spicier kick, add a drizzle of chili garlic sauce or extra red pepper flakes when serving.
• Swap the cabbage for other low-carb greens like bok choy or spinach. Add them during the last 2-3 minutes of cooking so they just wilt.
• Make a double batch of the meatballs and freeze half for a super-fast meal later. Brown them first, let them cool completely, and then freeze on a baking sheet before transferring to a bag.
FAQ
Q: Is this wonton soup recipe gluten-free
A: Yes, this recipe is designed to be gluten-free. Just be sure to use gluten-free soy sauce (or coconut aminos) and gluten-free oyster sauce as specified in the ingredients list.
Q: Can I use different vegetables in this soup
A: Absolutely. You can swap the cabbage for other low-carb greens like bok choy or spinach. For best results, add them during the last 2-3 minutes of cooking so they just wilt.
Q: How can I make this soup spicier
A: For an extra kick, the recipe suggests adding a drizzle of chili garlic sauce or extra red pepper flakes when serving.
Q: Can I make the meatballs ahead of time
A: Yes, you can make a double batch of the meatballs and freeze half for a future meal. Brown them first, let them cool completely, and then freeze on a baking sheet before transferring to a freezer-safe bag.
