Gluten Free Mock Wonton Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 lbs ground lamb
• 5 suey choi cabbage leaves, finely chopped
• 2 suey choi cabbage leaves, cut in 2-inch pieces
• 5 tablespoons gluten-free soy sauce
• 1 tablespoon gluten-free soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sesame oil
• 3 minced garlic cloves
• 2 tablespoons fresh ginger, grated
• 1 pinch salt
• 1 egg
• 1 tablespoon gluten-free flour or 1 tablespoon cornstarch
• 3 green onions, finely chopped
• 1 green onion, finely chopped
• 3 beef bouillon cubes (mccormicks are gluten free)
• 1/4 cup onions, chopped or 1/8 cup dehydrated onion
• 3 ounces rice vermicelli or 3 ounces rice paper sheets, crumbled

Recipe

• 1 put lamb and chopped suey choi in a large glass bowl. don't let any lamb drippings (water, etc) get in the bowl.
• 2 add 5 tb soy sauce, 1 tb sesame oil, garlic, ginger, and salt.
• 3 stir until seasonings and cabbage are evenly mixed.
• 4 add egg and mix. add flour and mix. meat mixture should be holding together like for meatballs. add more flour if needed.
• 5 bring about 4 cups of water to boil. add 1 bouillon cube.
• 6 drop 6-7 meatballs into the broth at a time. takes about 8 minutes per batch to cook. i always pull the biggest one in the batch out and cut it open to check it is well cooked. don't let it boil too vigorously or they'll fall apart.
• 7 continue boiling by batches until done (makes about 25).
• 8 discard broth. can refrigerate meatballs at this point if making ahead.
• 9 broth: heat 6 cups of water, chopped onions, rice noodles and 2 bouillon cubes in a large pot. add meatballs.
• 10 once heated through, add cabbage leaves, reserved soy sauce and sesame oil. reduce to simmer or shut off, garnish with 1 chopped green onion, and serve.