Egg-Free Low-Carb Wonton Soup
Savory pork and shrimp meatballs in a fragrant ginger broth with fresh baby bok choy. A warm, high-protein keto soup that gives you classic wonton flavor without wrappers or eggs.
Prep
10 min
Cook
10 min
Total
20 min
Makes
1 serving
Created together. Shared with you.
Made by Ellie + Lila
Ellie created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
10 min
Total
20 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Saucepan · Mixing bowl · Knife and cutting board
Time saver
Binding without eggs: Chilling the meatball mix for 10 minutes in the fridge before rolling helps them stay firm without needing eggs or starch binders.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 9 steps complete
Next: Finely chop 60g shrimp and place into…
- 01
Finely chop 60g shrimp and place into…
Finely chop 60g shrimp and place into a medium mixing bowl along with 100g ground pork.
Tap card to mark done - 02
Add 1 tsp minced ginger
Add 1 tsp minced ginger, 1 minced garlic clove, 0.5 tbsp tamari sauce, and 1 tsp toasted sesame oil to the meat mixture.
Tap card to mark done - 03
Mix well with clean hands or a…
Mix well with clean hands or a spoon for 1 minute until cohesive and slightly tacky.
Look for: cohesive and slightly tacky
Tap card to mark done - 04
Roll the meat mixture into 5 to…
Roll the meat mixture into 5 to 6 small meatball meatballs.
Tap card to mark done - 05
Heat 1
Heat 1.5 cups chicken broth and 0.5 tsp minced ginger in a small saucepan over medium-high heat until simmering, about 3 minutes.
Look for: simmering
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Gently drop the meatballs into the simmering…
Gently drop the meatballs into the simmering broth, lower heat to medium, and cook covered for 5 minutes.
Allow: 5 minutes
Tap card to mark done - 07
Slice 1 baby bok choy lengthwise and…
Slice 1 baby bok choy lengthwise and add to the saucepan along with the remaining 0.5 tbsp tamari sauce.
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Simmer for another 2 to 3 minutes…
Simmer for another 2 to 3 minutes until the meatballs are cooked through (165°F / 74°C internal temperature) and the bok choy stalks are tender-crisp.
Look for: the meatballs are cooked through (165°F / 74°C internal temperature) and the bok choy stalks are tender-crisp
Tap card to mark done - 09
Ladle the soup and meatballs into a…
Ladle the soup and meatballs into a deep bowl and top with 1 chopped green onion before serving.
Ready when: everything is assembled and ready to enjoy
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