Warm and comforting, this Keto Wonton Soup has all the flavor of the original. With only 4.2g net carbs per serving, it satisfies those take-out cravings like no other!
It’s been a long time since I enjoyed a steaming bowl of wonton soup from a Chinese restaurant. And I am utterly delighted that I can enjoy all those flavors once again, in a healthier, low carb way.
I ended up with a plethora of ground pork in my freezer, after my husband spotted a sale. The man cannot resist a good deal, bless his little heart! So I’ve been trying to find new and delicious ways to use it up. I’ve made a big batch of keto meatballs and one round of Keto Tamale Pie.
But the idea of making a keto wonton soup had been in my mind for a while. And this was just the excuse I needed!
You need to try this keto soup
I really wanted a soup that tastes just like Chinese take-out, but without the wonton wrappers. Because that’s where all the carbs come from! So I did quite a bit of research on what goes into wontons and how to flavor the soup.
Classic wonton filling includes shrimp as well as pork, but chopping the shrimp finely is a lot of work. So I simplified the process and used fish sauce for flavor instead.
You cook the wonton meatballs right in the same pan where you make the soup, which means less dishes to wash. It also adds flavor to the final soup. Just be sure to remove all the pork fat from the pan before putting the soup together.
Once that’s done, the rest of the soup comes together quickly and easily. You quickly sauté the mushrooms and garlic for a bit of flavor, add the broth, meatballs, and a little bok choy, and you’re done!
One taste and you will be hooked! The broth is flavorful, the meatballs are tender, and the mushrooms and bok choy make it a full meal in one pot.
Ingredients you need
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- Ground pork: You could also use ground chicken, if you prefer.
- Green onions: Scallions give Asian soups a classic flavor, and also add a bit of color and visual appeal.
- Tamari: Tamari is a form of gluten-free soy sauce, but it also has a richer flavor. So it’s a great choice for keto soups.
- Fish sauce: Classic wonton fillings take chopped shrimp in addition to ground pork. I wanted to simplify the process so I added a bit of fish sauce for flavor.
- Sesame oil: I used sesame oil to be more authentic but you could use another oil like avocado if you prefer.
- Mushrooms: You could use shiitake mushrooms, but I just used regular cremini mushrooms.
- Baby bok choy: I love the green this adds to the soup. It also adds some nutrition!
- Fresh ginger: I used just a little bit of minced ginger for flavor, as it tends to be rather high carb. You could also do 1/2 tsp of ground ginger.
- Garnish: Serve with little bowls of tamari, toasted sesame oil, and some chili sauce or chili oil so people can add heat or additional flavor as they like.
- Kitchen staples: Chicken broth, garlic, salt, pepper, red pepper flakes.
Step-by-Step Directions
1. Make the meatballs: In a large bowl, combine all of the meatball ingredients except for the sesame oil. Work the mixture together with your hands very well, squeezing to really bind everything together. Roll tightly into 20 small meatballs and place on a parchment lined tray.
2. Cook the meatballs: Heat the oil over medium heat and add the meatballs, turning to brown all sides. You may need to work in batches, depending on the size of your pot. Remove to a plate – the meatballs do not need to be fully cooked at this point.
3. Sauté the mushrooms: Drain the fat from the pot and return to medium heat. Add the sesame oil. Once hot, add the mushrooms and garlic and sauté a few minutes until fragrant. Add the ginger and sauté 30 seconds.
4. Simmer the broth: Stir in the chicken broth and bring to a simmer. Add the meatballs and continue to simmer about 5 minutes, until cooked through.
5. Add the bok choy: Add the bok choy and let cook another minute or two, until wilted. Remove from heat and add the green onion.
Expert Tips
Take the time to mix the meatball mixture really well. You want everything well combined, and you want to squeeze the mixture so the meatballs hold together.
There are two kinds of sesame oil, so you need to be aware of what you are using. Plain sesame oil is good for sautéing and cooking. Toasted sesame oil is a finishing oil that gets added at the end for flavor.
Make sure you drain the fat after cooking the meatballs. Wonton soup is clear and thin, without a ton of extra fat.
Frequently Asked Questions
Conventional wonton soup is quite high in carbs and has about 25g of carbs per serving. But this Keto Wonton Soup skips the wonton wrappers but has all the same great flavor of the original. The meatballs are inspired by wonton filling and it has only 4.2g net carbs per serving.
Wontons are not low carb or keto-friendly, as the wrappers are made with flour. But you can enjoy the same flavors by making meatballs with wonton fillings. This Keto Wonton Soup has all the great flavor you love.
Store the leftovers in a covered container in the fridge for up to 5 days. I don’t recommend freezing the soup unless you don’t add the bok choy, as it will get very mushy when thawed.
More delicious Asian-inspired recipes
Keto Wonton Soup Recipe
Ingredients
Wonton Meatballs
- 1 lb (453.59 g) ground pork
- 1 medium green onion, finely chopped
- 1 tbsp tamari
- 2 tsp fish sauce
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp red pepper flakes , (optional)
- 1 tbsp sesame oil
Soup
- 1 tbsp sesame oil
- 4 medium cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 4 cups (946.35 ml) chicken broth
- 2 baby bok choi, quartered
- 1 medium green onion
Garnish
Instructions
Meatballs
- In a large bowl, combine all of the meatball ingredients except for the sesame oil. Work the mixture together with your hands very well, squeezing to really bind everything together.
- Roll tightly into 20 small meatballs and place on a parchment lined tray.
- Heat the oil over medium heat and add the meatballs, turning to brown all sides. You may need to work in batches, depending on the size of your pot.
- Remove to a plate – the meatballs do not need to be fully cooked at this point.
Soup
- Drain the fat from the pot and return to medium heat. Add the sesame oil. Once hot, add the mushrooms and garlic and sauté a few minutes until fragrant. Add the ginger and sauté 30 seconds.
- Stir in the chicken broth and bring to a simmer. Add the meatballs and continue to simmer about 5 minutes, until cooked through.
- Add the bok choy and let cook another minute or two, until wilted. Remove from heat and add the green onion.
- Serve at the table with the garnishes so people can add as they like.
Notes
Nutrition
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This is so easy and tastes fabulous!!
Fantastic!! The Best!
Add more veggies, broth is awesome!!
Delicious soup! I had to use Napa cabbage instead of bok choy, no biggie. I added some palmini linguini that I had in fridge, nice addition.
So glad you liked it!
Much better than take out! Delicious!
I threw frozen, deveined, peeled raw shrimp in my electric mini chopper and a minute later I had fine-grind shrimp – I also added an egg to the 50/50 pork and shrimp mixture and the meatball texture came out amazing once simmered. Super tasty recipe that satisfied a long standing craving!
OMG!!! You read my mind…making it today. Can’t wait!
I’m just now trying to get back to a ketogenic lifestyle. Made this tonight…..turned out great!
I made this tonight—so simple and satisfying!
Wowza, Carolyn! You nailed it. I had never cooked Bok Choy before, what a nice surprise. I will most defintely be making it again but will make a double batch of the meatballs and freeze one batch for another meal. We all love it! Thanks again :-))).
Yay!!!
Another delicious-sounding recipe added to my “to try” list!
As far as keeping the meatballs from being too oily, I’ve found that when making meatballs for other recipes, baking them on a wire rack (with a lined pan beneath it to catch the drippings) helps to keep the greasy levels down. Do you think that could work for this recipe as well?
I can’t see why not!
This looks really good! I’m definitely going to try it, and I may add some shiritaki noodles to it to take the place of the wontons. But even without, I’m sure it’s great!
That sounds like a great plan!