Name: Pork and Ginger Wonton Meatball Noodle Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb ground pork; 1 tbsp fresh ginger, finely grated; 3 cloves garlic, finely grated; 3 scallions, white and light green parts, finely minced; 2 tbsp tamari; 1 tsp toasted sesame oil; 1 tsp granulated sugar; 1/2 tsp kosher salt; 1/4 tsp white pepper; 1 tbsp cornstarch; 8 cups low-sodium chicken broth; 3 tbsp tamari; 1 tsp toasted sesame oil; 1 tsp granulated sugar; 1/4 tsp white pepper; 1/2 tsp kosher salt; 3 cloves garlic, smashed; 4 thin slices fresh ginger; 12 oz square wonton wrappers, stacked and cut into 1/4-inch ribbons; 2 cups baby bok choy, halved lengthwise; 3 scallions, dark green tops, thinly sliced, for garnish; 1 tsp chili oil, for serving, optional

Steps

Combine ground pork, grated ginger, grated garlic, minced scallion whites, tamari, sesame oil, sugar, kosher salt, white pepper, and cornstarch in a medium bowl. Mix firmly with your hand or a fork for about 90 seconds until the mixture tightens and becomes slightly sticky, which is the key to meatballs that hold together in the broth. Cover and refrigerate while you build the broth. 5 min
Add chicken broth, tamari, sesame oil, sugar, white pepper, kosher salt, smashed garlic, and ginger slices to a large pot or Dutch oven. Bring to a gentle boil over medium-high heat, then reduce to a steady simmer and let the aromatics steep for 10 minutes. 12 min
Fish out and discard the smashed garlic and ginger slices using a slotted spoon. Increase heat to medium to bring the broth back to a lively simmer. 1 min
Roll the chilled pork mixture into meatballs about 1 inch in diameter (roughly 1 tbsp each) and drop them directly into the simmering broth one at a time. Do not stir for the first 2 minutes so they can set. Then gently stir and continue simmering for 8 to 10 minutes total, until the meatballs are fully cooked through and register 160F on an instant-read thermometer. 12 min
Stack the wonton wrappers in small piles and use a sharp knife to cut them crosswise into 1/4-inch ribbons. Separate the ribbons so they do not clump. 3 min
Add the bok choy to the pot and cook for 2 minutes. Then scatter the wonton ribbons into the simmering broth and stir gently. Cook for 2 to 3 minutes, until the ribbons are silky, just tender, and semi-translucent. Do not overcook or they will turn mushy. 5 min
Ladle the soup into bowls, making sure each bowl gets a good share of meatballs, ribbons, and bok choy. Garnish with sliced scallion greens and a drizzle of chili oil if using. Serve immediately.

Chef's notes

Store leftovers with meatballs and broth together but keep any unused wonton ribbons separate and dry. The cooked ribbons absorb broth and bloat overnight, so cook only as many as you will eat right away. Mix the meatball filling until it is noticeably sticky and almost paste-like before refrigerating. That protein development is what keeps them from falling apart in the broth; a lightly mixed batch will crumble. The doneness window on the wonton ribbons is tight: 2 minutes is silky, 4 minutes is gummy. Pull the pot off the heat the moment they look semi-translucent and tender. For the clearest, most restaurant-quality broth, skim any white foam that rises during the first 2 to 3 minutes of simmering the meatballs before it gets stirred back in. Gluten note: standard wonton wrappers contain wheat and are NOT gluten-free. For a GF version, substitute rice paper sheets cut into ribbons, soaked 30 seconds in warm water first, or use a certified GF rice noodle added in the last 3 minutes of cooking. The meatball mixture and broth as written are fully gluten-free using tamari. DIET CHECK FAILED for gluten-free: 12 oz square wonton wrappers stacked and cut into 1/4-inch ribbons (contains gluten grain). Swap these before cooking.

Source: Chef Rocky

Pork and Ginger Wonton Meatball Noodle Soup

Ingredients

Wonton Meatballs

Broth

Wonton Ribbon Noodles and Finish

Nutrition per serving, estimated

Cost estimated, main ingredients · US average

Steps

Chef's notes

Household verdict

From visiting cooks

Report something

Flag sent