Wonton Soup (Paleo)

By anonsouthernbell

From Gather the Art of Paleo Entertaining

Ingredients

• Meatballs
• 1 lb pork
• 6-8 large shrimp, minced
• 1/8 c green onion, chopped
• salt and pepper to taste
• 1 T garlic, minced
• 1 T ginger, minced
• 2 drops fish sauce
• 2 T coconut aminos
• 2 T duck fat
• Broth
• 2 quarts chicken stock
• 2 T coconut aminos
• 3 drops fish sauce
• salt and pepper to taste
• 1/4 c green onions

Preparation

Step 1

Preheat oven to 350. Combine all the ingredients minus 1 T of coconut aminos and duck fat.

Form into small 3/4 in balls and place them on a parchment lined baking sheet. Bake the meatballs for 15 min.

In a large skillet heat the duck fat over medium heat. Fry the meatballsin the duck fat until they are brown on all sides. SPlash the meatballs with additional about 1 T coconut aminos. Once the meatballs are brown, remove them from heat.

For the broth, in a large saucepan, bring the chicken stock to a boil. Ad the remaining ingredients except the green onions. Stir to combine and continue to boil. Add the meatballs to the roth, along w/the green onions and stir. Boil for about 5 min, reduce heat to low and cover.

Simmer for at least 1 hour or until you are ready to serve (whichever comes first).