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
VERIFIED BY Taste of Home Test Kitchen
- 6 ounces Jones Dairy Farm All Natural Pork Sausage Roll
- 1/3 cup panko (Japanese) 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
- 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. Yield: 4 servings.
Originally published as Deconstructed Wonton Soup in Simple & Delicious August/September 2017