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[Paleo][Whole30] Wrapper-less Wonton Soup


Vian

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Meatballs:

 

1 lb. ground pork (preferably pastured)

1 tbs. grated fresh ginger

4 cloves grated garlic

1/2 c. diced scallion, white and light green parts only

1/4 c. coconut aminos

1 tsp. sesame oil

1 tsp. red boat fish sauce

1/4 tsp. black pepper

 

Mix all the ingredients together in a bowl, then form into 1" meatballs and place on a cookie sheet lined with foil. Bake at 400 degrees for about 20-30 minutes until they turn golden brown.

 

Broth:

 

I just eyeballed enough beef bone broth for 1.5 servings, then added water to make it 3 servings, as bone broth is so concentrated. Then I added about 1/2 tsp. chinese 5 spice and a slice of fresh ginger and let it simmer for about an hour, then added salt to taste.

 

Veggies:

 

2 large carrots

2 large handfuls of sugar snap peas

1 handful of pea shoots

scallion greens, sliced at an angle

 

The carrots, I first peeled then cut off the tip. Holding the fat end, I ran the veg peeler down one side of the carrot, pushing down as hard as I could, over and over to make thin, long slices. When I got about half way through, I flipped it over and did the same on the other side. You end up with some waste, but I just tossed it into the pot of bone broth I had simmering on the stove.

 

The sugar snap peas, I cut the stems off, then sliced very thinly lengthwise. Just cut the pea shoots into 1" pieces to make them easier to eat.

 

To serve:

 

Place the meatballs and raw veggies into a large bowl and pour boiling broth over top. Let the veggies wilt and cook slightly in the hot broth. I found a splash of red boat fish sauce and a little extra coconut aminos in the broth really rounded out the flavor.

 

 

"When I can no more stir my soul to move, and life is but the ashes of a fire; When I can but remember that my heart once used to live and love, long and aspire - O be thou then the first, the one thou art; Be thou the calling before all answering love, and in me wake hope, fear, boundless desire." - George MacDonald

 

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