Gluten Free Wonton Soup
lunch / soups / gluten free / grain free / dairy free
Homemade wonton soup with none of the guilt! We’re using rice paper rolls to wrap my favorite turkey meatballs and some veggies as a substitute for your typical wontons.
One of my favorite dishes to order when we get take-out Chinese food is the wonton soup. Now that I have a break between Thanksgiving and Christmas, I can tell my body is craving some healthy nourishment and I need a break from the dairy, sweets, and carbs. This homemade gluten-free version will have you wondering why we haven’t been making wontons like this sooner! By using pre-made turkey meatballs, it was an even easier process for me. I used half of a rice paper roll, added some shredded carrots and the cooked meatball, rolled it up, got it a little crispy in the pan, and tossed them into my soup!
I used turkey meatballs, but you can use any kind of filling you want. You can make your own meatballs out of beef, chicken, or pork. You can substitute tofu instead of the meatballs. You can even just used veggies if you like! Here’s what ingredients I used to make my gluten free wonton soup:
rice paper rolls
turkey meatballs
carrots
chicken broth
olive oil
garlic
ginger
bok choy
green onion
red pepper flakes
soy sauce
sesame oil
sesame seeds
chives
sriracha
You’ll chop up your bok choy and green onion and sauté that with some red pepper flakes, garlic and ginger. Once it’s softened, you’ll add the chicken broth, soy sauce, and sesame oil. To make the wontons, you’ll wet a rice paper roll cut in half and then add in your carrots and turkey meatball. Roll it up and sauté it in a little bit of olive oil in a pan to get crisp. Add them to your soup and top with sriracha, sesame seeds and chives.
Gluten Free Wonton Soup
ingredients:
6 rice paper rolls, cut in half
12 cooked turkey meatballs
1 carrot, shredded
4 cups chicken broth
2 tbsp olive oil
2 cloves garlic, minced
1 tsp ginger or ginger paste
2 mini bok choy, chopped
3 stalks green onion
pinch red pepper flakes
4 tbsp soy sauce
1 tsp sesame oil
toppings
sesame seeds
chives
sriracha
directions:
cook the meatballs according to package directions.
in a soup pot, add in 1 tbsp olive oil, red pepper flakes, garlic and ginger until fragrant. add in the chopped bok choy and green onion. sauté until softened.
add in the chicken broth, soy sauce, sesame oil. cook the soup on low while you make the wontons.
wet each halved rice paper roll so they are pliable, about 45-60 seconds. lay the rice paper out flat and add some shredded carrots to the middle and a meatball on top. roll the rice paper roll around so it fully covers everything. If there’s an excess of rice paper (depending on how big or small your meatballs are) just cut off the excess rice paper.
once all the wontons are rolled, add the other tbsp of olive oil to a frying pan and add in the wontons. cook on each side for about 4 minutes on medium heat so each side is slightly browned.
add the wontons to the soup and top with sriracha, sesame seeds and chives!
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