Wonton Soup

Primal aviaryThis Primal recipe for wonton soup will save you time and unnecessary carbs. Just skip the wonton wrappers—it’s as simple as that. Instead, roll the ground pork filling into tiny meatballs and drop them directly into a pot of simmering broth. In a few minutes, the juicy little meatballs flavored with tamari, ginger and sesame oil are done. Ladle the gluten-free won ton soup into a bowl, garnish with scallions, and dinner is served.

The broth for this wonton soup is easy to make and deeply flavorful. Just take chicken stock and simmer briefly with ginger, green onions, and kombu. Kombu is a type of seaweed sold in dried strips. It adds minerals (like iodine, magnesium, manganese and iron) to broth. It also adds very subtle umami flavor. Kombu is a great supplemental food to keep in your panty. It keeps almost indefinitely and can be added to any type of soup without noticeably affecting the flavor. It’s a really easy way to get some of the health benefits of seaweed, without actually eating seaweed.

Servings: 4

Time in the Kitchen: 35 minutes



  • 8 cups chicken stock
  • 1 strip kombu
  • 2 green onions, chopped, plus more for garnish
  • 1 2-inch piece of ginger, sliced into thin coins, plus 1 teaspoon grated ginger
  • 1 pound ground pork
  • 2 garlic cloves, finely chopped
  • 3 teaspoons tamari, soy sauce or coconut aminos
  • ½ teaspoon kosher salt
  • 1/2 teaspoon sesame oil
  • 4 small handfuls baby spinach or baby bok choy leaves



In a large, wide pot, gently simmer the chicken stock with the strip of kombu, green onions, and the sliced ginger. Simmer for 20 minutes while you prepare the ground pork.

In a medium bowl, combine the ground pork, 1 teaspoon grated ginger, garlic cloves, tamari (or soy sauce, or coconut aminos), salt and sesame oil. Form the meat into small, walnut-sized meatballs, about 22 meatballs.

Drop the meatballs into the pot of simmering broth. Cook 6 to 8 minutes, until meat is no longer pink in the center.

Put a handful of baby spinach or baby bok choy into each serving bowl. Pour the hot broth and meatballs over the greens in each bowl. (The strip of kombu can be removed from the broth and discarded or chopped up and added back to the broth.)

Serve soup with sesame oil, chopped green onions and chili oil, if desired.

won ton soup 1

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23 thoughts on “Wonton Soup”

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    1. I think you should explore your relationship with your kombu. (Or just check your spelling!!!)

        1. Ha! Is that a kombu in your panties or are you just happy to see me?

  1. Mind completely blown…why did I never think of this?!!! Who needs wonton wrappers anyway? Love this flavor combo, and I have everything on hand…even kombu that I picked up a month ago and haven’t used. Just have to grab some ground pork. Making this tomorrow night. Can’t wait!!!!

  2. This recipe is insulting to any chef or home cook who has both bothered to learn the technique behind filled pastas and then invested the time and care in making them, let alone anybody who identifies with the ethnic group you are trying to appropriate. Call your recipe what it actually is, “Asian-inspired pork meatball soup”, since there isn’t an actual wonton in sight.

    1. I’m quite sure Mark didn’t intend to insult anyone with this Paleo twist on wonton soup. Not sure at all, however, why you’ve chosen to get so upset about it.

    2. Some serious hostility here for no reason. Why would you bother posting this?

    3. Your term “Asian-inspired” is inherently insulting and ignorant. Asia comprises many countries and their cultures, including India, Pakistan, and Turkey, to name just a few. Asians don’t all look the same, and we don’t all eat the same food either. Check your privilege, racist!

    4. i’m not insulted
      but i do agree that it’s a misnomer. should call it meat ball soup (my mom used to make it & you can use many other vegi for variations)


  3. Ok, had to chime back in. Eating this as we speak. Amazing. Will become one of my go-to recipes. So easy and honestly better than regular wonton soup! The meatballs are addictive. Next time I will probably make double the amount of meatballs and keep the broth the same.

  4. Wonton soup is one of my favorites and this is a great twist on a classic. I’m going to try this; I think the whole family will appreciate it. I’ve got the “rest of the gang” 80+ % sold on the Primal WOE! LOL!

  5. To add more umami, add dried bonito flakes or dried shrimp to the ground pork when making the meatballs. Then in respect to that wonton refers to a noodle based encasement, roll the meatballs in rice flour before boiling to make a micro wonton layer.

  6. Made this this evening as written, only replacing pork with ground chicken. It was wonderful!(added snowpeas, sprouts and mushrooms

  7. My 8 year old, who is VERY picky, said, “I hope we can have this more often” !

  8. For those who are offended by the use of the word “wonton,”…my clever wife suggests using the term “non-ton.”

  9. Perfect! Eager to taste the pork balls. I would also love to try the variation with ground beef.

    1. That is an amazing recipe. Great soup to tried out after a vigorous workout. Thanks for sharing Chelsea. Also German Potato Soup is Amazing!!! Thanks for the recipe

  10. If I use ground chicken, can I use ground oats to make the chicken stick together better?

  11. This is fantastic, and has gotten my husband’s “you can make this any time” seal of approval. Great way to break out of a food rut.

    I mixed it up a bit by nixing the kombu and spinach/bok choy. Instead, I added dried wakame seaweed in the last few minutes, and it came out really well.