No Noodle Wonton Soup
1 Tbsp. sesame oil
1 Tbsp. minced/pureed ginger
1/8 cup shaved lemongrass (how to cook with lemongrass)
1/4 cup finely chopped red onion
900 mL beef broth (low sodium)
900 mL chicken broth (low sodium)
1 Tbsp. rice wine vinegar
1/4 cup Bragg's soya sauce
2 lbs. grass fed, grass finished ground beef (or pork)
2 finely chopped green onions
2 tsp. pureed ginger
2 minced garlic cloves
1 tsp. Bragg's soya sauce
1 cup baby bok choy
10-15 sugar snap peas
1 cup sliced celery
1 cup broccoli florets
1 can baby corn
10-15 uncooked shrimp (remove vein and shell if needed)
In a large soup pot, sautee the oil, ginger, lemongrass, and red onion over medium heat. Once the onion is translucent, add the broths, rice wine vinegar and soya sauce. Turn down to simmer.
In a medium mixing bowl, thoroughly combine the meatball ingredients. Create small meatballs by rolling the mixture between your hands. In a medium frying pan, heat some butter over medium heat. Brown the meatballs on either side and set aside. Make sure they are cooked enough that they will not fall apart once placed in the broth. 2-4 minutes on each side should do the trick.
Chop all the vegetable ingredients into bite sized pieces. Place the meatballs and shrimp into the broth and slowly bring the heat up to low-medium heat. Let simmer for 5 minutes. Add in the vegetables for about 5 minutes right before serving. Do not simmer the vegetables too long as they will become soggy and limp. The best part of wonton soup is the crisp vegetables!