With a flavorful and savory broth and little, rich and tasty wonton-less wontons, this Keto Wonton Soup is my go-to when craving a keto broth soup. Follow me, Chef Jenn, as I show you all my tips and tricks to make this keto wonton soup recipe perfectly every time!
Wonton soup is a Chinese food staple, but it can also be loaded with carbs – not to mention excess amounts of sodium. A typical serving of five wontons and a cup of broth will run you upwards of 30 g carbs and 550 mg of sodium.
To put that into perspective, 30 grams of carbs is MORE than most ketoers total daily allowance of carbs, and one bowlful has more than a third of the day’s recommended allowance1.
That’s just too much.
Make Your Own Keto Wonton Soup From Scratch
It’s not hard to make your own version of wonton soup, especially if you start with home-made bone broth. Dust off your Instant Pot, grab a rotisserie chicken from the store, and make this amazing Bone Broth that you can use in many recipes, including this one.
Then, with just a few simple ingredients, you can save yourself a bunch of carbs and sodium and end up with a delicious potful of Keto Wonton Soup.
What You Need To Make Keto Wonton Soup
- Pot with lid – You can also make this recipe in my favorite deep skillet with fitted lid
- Mixing bowl – Get a set of stainless mixing bowls. They’re indestructible and will last a lifetime.
- Slotted spoon – I love my silicone ones. They are great for non-stick pots and pans.
Ingredients to Make This Keto Soup
- Bone broth – Use your homemade bone broth or purchase low-sodium chicken stock
- Ground pork – Go for the lean ground pork.
- Fresh ginger
- Fresh garlic
- Sesame oil
- Coconut aminos – or soy sauce if you’re not doing strict keto
- Spinach – baby spinach, washed
- Mushrooms – any kind, but make sure they’re fresh
- Green onions – as a garnish (optional)
- Bean sprouts – as a garnish (optional)
How to Make Keto Wonton Soup
- Bring your bone broth or stock to a boil in a large pot.
- In the meantime, mix the ground pork with the coconut aminos (or soy sauce), sesame oil, salt and pepper, and garlic.
- Form small balls with a spoon and drop them into the boiling broth.
- Cook for a few minutes, then finish by adding the spinach and mushrooms. Cook for a minute longer, then season with salt and pepper, and garnish with green onions and bean sprouts if desired.
- Ground pork lends fabulous flavor to this soup, but you can also use ground turkey or ground chicken.
- Add a splash of Sriracha before serving to add a kick of heat!
- Other tasty garnishes would be a bit of cilantro, sesame seeds, or a bit of grated carrot
- Add a few shrimp during the last few minutes for an extra special wonton soup
Is This Soup Freezable?
To freeze this soup, thoroughly chill it in the fridge overnight then package it into freezer-safe containers and freeze for up to three months. Don’t freeze it with the garnishes – leave that for serving.
My favorite way to freeze saucy and soupy recipes is by using Souper Cubes! These amazing freezer-safe cubes are perfect for freezing portions of all my favorite soups, stews, and other saucy meals. I freeze them then pop them out and put the rectangular frozen blocks into a zipper-top freezer bag. It makes storing them SOOOO much easier!
Where can you find these Soup Cubes? You can order them from Souper Cubes – how cool is this?
To thaw, reheat it from thawed or frozen in a pot on the stovetop. Garnish and serve!
Like This? Also Try:
Keto Wonton Soup
- 8 cups no sodium chicken stock
- 1 pound lean ground pork
- 2 tbsp coconut aminos
- 1 tbsp sesame oil
- 1 tbsp ginger finely chopped
- 2 cloves garlic finely chopped
- 4 ounces spinach
- 1/2 cup sliced mushrooms
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 cup bean sprouts optional and not counted in nutritional info
- 1/4 cup green onions sliced (optional and not counted in nutritional info)
- Bring the bone broth or chicken stock to a boil in a large pot.
- In the meantime, blend the ground pork with the coconut aminos, seasme oil, ginger, garlic, and a pinch of salt.
- When the broth is boiling, drop 1 tbsp size meatballs of the pork mixture into the broth.
- Simmer for 3-4 minutes.
- Add the thinly sliced mushrooms and spinach. Allow to simmer for another 2 minutes.
- Season with salt and pepper and garnish. Serve and enjoy!
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
1Dietary Reference Intakes: Water, Potassium, Sodium, Chloride, and Sulfate