- 13 pieces rice paper wrappers 9-inch (22cm) per wrapper
Wonton Meatball Fillings
Wonton Soup Broth:
- 2 Whole3 scallions
- 2 ¼ cups chicken bone broth
- 1 ½ cups water
- 0.1 oz. ginger slices about 4 thin slices
- Salt to taste
- Small pinch white pepper
- 1 tsp toasted sesame oil
- Baby bok choy halved, as much as you like
Use a kitchen scissor to cut the rice wrappers in half. The rice paper will be in a half moon shape. Set them aside.
Make wonton meatballs:
Finely chop/blend the shrimp in a mini food processor until it becomes a sticky paste. Combine with the rest of ingredients from chicken to salt, except the olive oil. Stir in one circular direction until it becomes a sticky paste, about 3 minutes.
To form the wonton meatballs, add the olive oil to the meat paste. This will prevent it from sticking to your hands. Form about 25 meatballs at 0.5 oz. per meatball. Repeat the process until you finish the entire paste. Set them aside in the fridge while preparing the soup base.
Wonton soup broth :
Rinse/wash the scallions. With the scallion roots (the part where we usually discard), dice them to 3 large and equal sections.
In a medium size soup pot, add the scallions, stock, water, and ginger. Cover with a lid and bring it to a gentle simmer over medium-low heat. Discard the ginger and scallions before adding the meatballs.
Cook the meatballs:
Bring the soup broth to a gentle simmer, carefully slide the wonton meatballs one-by-one to the hot broth. Once the meatballs float to the top, simmer 30 seconds additional so they are cooked through. Set the meatballs aside to let cool.
Wrap the Wontons with Rice Wrappers:
Soak one piece of the rice wrapper in room temperature water until it becomes pliable, about 45 seconds to 1 minute.
Place the rice paper over a flat cutting board and add a cooked wonton meatball in the center on top of the wrapper.
Bring a corner up to overlap with the meatball and use the other hand to create a small pleat and the hand that’s holding the wrapper to hold and pinch the pleat.
Continue pleating, folding, and pinching until you almost go around the entire meatball. Finally twist the wrapper to go around it to seal all corners.
Use scissors to trim off extra dough at the top if preferred.
Taste and season the wonton broth and see if you’d like to add more salt, white pepper, and toasted sesame oil.
Place 4 meatballs per serving bowl. Add the broth and blanched baby bok choy. Garnish with chopped chives.
- The gluten-free wonton rice wrappers are much softer and more slippery. It takes a few tries to get it right. Be sure to watch the video tutorial on how to wrap wontons, using rice paper!
- If you are on Keto or are doing a Whole30, make the wonton meatballs and the soup broth without the rice wrappers. The wonton meatballs are super juicy, soft, and absolutely delicious. I guarantee you’d still be very happy about the wonton meatball soup!
- Can’t have shrimp? Check out my mom’s chicken meatball soup recipe!
- The nutrition label is calculated with 4 wontons per serving.