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.