Wonton is one of my favorite types of soup. When I wanted to whip up a homemade version, I decided to take a shortcut and combined pork meatballs with wide egg noodles. If I have them on hand, I'll add sliced water chestnuts, barbecued pork or sesame seeds to switch it up. —Joanne Neidhamer, Tuolumne, California
Deconstructed Wonton Soup
Deconstructed Wonton Soup
Prep Time
20 min
Cook Time
20 min
Yield
4 servings (1 quart)
Ingredients
- 6 ounces bulk pork sausage
- 1/3 cup panko bread crumbs
- 1 large egg, lightly beaten
- 2 tablespoons plus 1/3 cup thinly sliced green onions, divided
- 1 carton (32 ounces) reduced-sodium chicken broth
- 1 tablespoon reduced-sodium soy sauce
- 1 bunch baby bok choy, coarsely chopped, or 2 cups fresh spinach
- 2 celery ribs, thinly sliced
- 1 cup uncooked extra-wide egg noodles
- 1/2 cup coarsely chopped fresh basil
Directions
- Combine sausage, bread crumbs, egg and 2 tablespoons green onion; mix lightly but thoroughly. Shape into 3/4-in. balls.
- In a large saucepan, bring broth and soy sauce to a boil. Carefully drop meatballs into soup. Stir in bok choy, celery and noodles; return to a boil. Cook, uncovered, until meatballs are cooked through and noodles are tender, 10-12 minutes. Stir in basil and remaining green onions; remove from heat.
Nutrition Facts
1 cup: 234 calories, 13g fat (4g saturated fat), 83mg cholesterol, 1193mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 14g protein.
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