Want to enjoy a bowl of wonton soup, but don’t have the time to make individual dumplings? This Deconstructed Wonton Soup has all of the flavor with half the work. Ginger seasoned pork meatballs are simmered in chicken stock with wonton wrappers and green onions. I folded the wonton wrappers a couple of times over for a little added thickness, but just cut the stack into thirds for a quick meal.
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The original recipe was portioned for 1 serving, but I adjusted the ingredients to feed a family. The meatballs can also be made in bulk ahead of time, then frozen in a single layer on a parchment lined baking sheet before placing into freezer bags. Evan and I often have this for lunch after running errands all morning.
Deconstructed Wonton Soup Recipe
Adapted from The Just Bento Cookbook
Deconstructed Wonton Soup
- 6 cups chicken stock
- 1 pound ground pork
- 2 tablespoons peeled and grated fresh ginger
- 2 tablespoons grated onion
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- ~50 wonton wrappers
- salt and pepper to taste
- 3/4 cup chopped green onion
- In a large pot, place chicken stock over medium heat.
- In a medium bowl, combine pork, ginger, onion, soy sauce, and sesame oil. Roll into about 1 inch wide balls and place on work surface. Once the chicken stock is simmering, add the prepared meatballs and boil over medium heat until cooked through, about 5 minutes.
- Cut the wonton wrappers into thirds or fold each a couple of times. Add to the broth and gently stir to separate them. Boil until cooked through, about 1 minute. Season with salt and pepper.
- Serve immediately topped with green onion.