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Deconstructed Wonton Soup

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
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    4 servings (1 quart)


  • 6 ounces bulk pork sausage
  • 1/3 cup panko 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 Facts
1 cup: 234 calories, 13g fat (4g saturated fat), 83mg cholesterol, 1193mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 14g protein.

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