Non-Ton Soup for the Soul


Hello to my little community! I want to introduce you to my mom:


My mom is my culinary idol. She is a genius in the kitchen. She doesn’t have any formal training, but like me, cooking is her passion. Like mother, like daughter, I suppose?

My mom doesn’t use measuring cups or spoons. Instead, she’s the type of homecook who uses her hands, tastes and experience to measure out a recipe and her food is always bang on delicious!

Whenever I have a craving for Filipino Food or a recipe I know she has already mastered, I will randomly call her (Hi Mom <3) and ask, “How do you make _________ ?”

She just came back from the Philippines and I called her up today and asked, “Mom, how do you make Wonton Soup? Without the wrappers?”

She listed the ingredients off the top of her head. Love it! She now knows which Paleo ingredients I use to substitute in her recipes! Here is a recipe for a Gluten-Free & Paleo-Friendly Wonton Soup that I’ve adapted from my mom. Yum!


Non-Ton Soup (adapted from my mom)


For the meatballs:

  • 1 lb of ground pork (or any ground meat of choice)
  • 1 egg
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 1 knob (1 inch) of ginger root, finely diced
  • 1 can of water chestnuts, finely diced
  • 4 green onions, finely chopped
  • 1 tbsp sesame oil
  • 1 tbsp coconut aminos

For the soup base:

  • 2 cups of chicken bone broth (preferably homemade)
  • 2 cups of water
  • 1 tsp salt (or to taste)
  • 3 heads of bok choy


  1. Pre-heat the oven to 375 degrees F
  2. Place all the ingredients for the meatballs (meat, egg, celery, carrots, ginger, chestnuts, green onion, sesame oil, coconut aminos) in to a bowl and mix until combined
  3. Make meatballs (about 1 tbsp in size or less) and place on a foil-lined baking tray
  4. Bake for 10-12 minutes, until browned and cooked through
  5. In a large pot, bring the chicken broth, water and salt to a boil
  6. Turn down the heat and let the soup base simmer for 5 minutes
  7. Add the meatballs & bokchoy to the broth and simmer for a few minutes, until bok choy is cooked
  8. Top with some green onion, season to taste with salt and/or coconut aminos
  9. EAT!




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