Deconstructed Wonton Soup
Total TimePrep: 20 min. Cook: 20 min.
Makes4 servings (1 quart)
- 6 ounces bulk pork sausage
- 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.
Nutrition Facts1 cup: 234 calories, 13g fat (4g saturated fat), 83mg cholesterol, 1193mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 14g protein.
Apr 17, 2018
Really good soup and quick and easy to make. I doubled the recipe and used an entire pound of sausage.
Sep 3, 2017
Our family loved this soup! The pork meatballs are a great alternative to traditional wontons and you get a lot of fresh flavor from the basil and green onions.