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Deconstructed Wonton Soup


  • 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


  • 1. Combine sausage, bread crumbs, egg and 2 tablespoons green onion; mix lightly but thoroughly. Shape into 3/4-in. balls.
  • 2. 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.


Average Rating: 5
  • justmbeth
    Jan 20, 2020
    We really liked this. We used the bok choy.
  • Grammy Debbie
    Apr 17, 2018

    Really good soup and quick and easy to make. I doubled the recipe and used an entire pound of sausage.

  • curlylis85
    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.

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