Easy Peasy Wonton-less Soup - Paleo, Low Carb, Gluten Free

• Gluten free

• Meat

  • 1 1/2 lbs Ground pork

• Produce

  • 5 Cremini mushrooms, large
  • 2 cloves Garlic
  • 3 tsp Ginger, fresh
  • 2 Green onions
  • 1 bunch Green onions

• Refrigerated

  • 1 Pastured egg, large

• Canned Goods

  • 8 cups Chicken stock

• Condiments

  • 5 tbsp Coconut aminos or gluten free soy sauce
  • 7 tsp Fish sauce
  • 1 tsp Oyster sauce, gluten free
  • 2 tbsp Oyster sauce

• Baking & Spices

  • 1 14 oz bag Coleslaw mix
  • 3/4 tsp Red pepper flake

• Oils & Vinegars

  • 2 1/3 tbsp Sesame oil, toasted

• Liquids

  • 2 cups Water

Found on peaceloveandlowcarb.com

Description

Directions

• In a large mixing bowl, combine ground pork, coconut aminos, 1 tsp sesame oil, oyster sauce, fish sauce, ginger, red pepper flakes, garlic, green onions, and egg. Mix until well incorporated. Form the mixture into bite sized meatballs. It should yield about 40 meatballs.
• In a stock pot or dutch oven, heat the remaining 2 tbsp of sesame oil over medium high heat. Add the meatballs to the pot. Cook the meatballs until they are browned all over and cooked through. If they start to stick, splash a little chicken stock in the pot. Remove the meatballs from the pot and set aside.
• To the pot add chicken stock, water, oyster sauce, coconut aminos, fish sauce, ginger, and red pepper flakes. Bring to a boil and then reduce heat to low to simmer. Simmer for 10 minutes.
• Add the meatballs, mushrooms and cabbage to the broth. Let simmer for an additional 5 minutes before serving.

Nutrition