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AIP Wonton Meatball Soup

A quick, light and comforting one-pot AIP Wonton Meatball Soup made with ground pork and fresh vegetables with an Asian flare.
Course Appetizer, Lunch, Main Course, Soup
Cuisine AIP, allergy friendly, autoimmune protocol, Chinese, coconut free, dairy free, egg free, gluten free, grain free, Japanese, keto, nut-free, Paleo, whole30
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Author Samantha

Ingredients

  • 2 Tbsp olive oil
  • 1 bunch green onions sliced into 1” pieces
  • 1 c sliced carrots (Keto sub celery)
  • 1 c sliced celery
  • 1 cup daikon radish chopped, or sliced into ¼” thick rounds
  • 3 1/2 c bone broth
  • 1 lb ground pork
  • 4 cloves garlic minced
  • 1 inch fresh ginger minced
  • Himalayan salt to taste
  • 2 cups napa cabbage chopped
  • Coconut aminos to taste (Coconut free / Keto sub gluten free fish sauce)

Instructions

  1. Add oil to a large soup pot over medium heat. When hot, cook the green onion, carrots, celery, and daikon for 3 minutes or until they start to sweat.

  2. Add broth and bring to a simmer, and cook for 5 minutes.

  3. Meanwhile, mix the pork, garlic, ginger, and salt in a medium mixing bowl. When soup has simmered for the 5 minutes, drop the meat mixture into the simmering broth in 2-Tbsp sized meatballs.

  4. Stir in the cabbage, aminos, and salt to taste. Continue to cook for about 5 minutes more, until meatballs are cooked through and cabbage is wilted.