Gluten Free Mock Wonton Soup

Recipe by paulamonster
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put pork and chopped suey choi in a large glass bowl. Don't let any pork drippings (water, etc) get in the bowl.
  • Add 5 TB soy sauce, 1 TB sesame oil, garlic, ginger, and salt.
  • Stir until seasonings and cabbage are evenly mixed.
  • Add egg and mix. Add flour and mix. Meat mixture should be holding together like for meatballs. Add more flour if needed.
  • Bring about 4 cups of water to boil. Add 1 bouillon cube.
  • Drop 6-7 meatballs into the broth at a time. Takes about 8 minutes per batch to cook. I always pull the biggest one in the batch out and cut it open to check it is well cooked. Don't let it boil too vigorously or they'll fall apart.
  • Continue boiling by batches until done (makes about 25).
  • Discard broth. Can refrigerate meatballs at this point if making ahead.
  • Broth: Heat 6 cups of water, chopped onions, rice noodles and 2 bouillon cubes in a large pot. Add meatballs.
  • Once heated through, add cabbage leaves, reserved soy sauce and sesame oil. Reduce to simmer or shut off, garnish with 1 chopped green onion, and serve.
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