Pork Meatball Soup with Wonton Noodles and Baby Bok Choy
By Amanda LuchtelPublished on October 18, 2022
Time
45 minutes
Yield
Serves 4
Ingredients
1 pound ground pork 4 scallions, white parts minced, green parts sliced thin1 large egg, lightly beaten3½ teaspoons grated fresh ginger, divided1 tablespoon soy sauce 1 tablespoon toasted sesame oil 1 tablespoon chili-garlic sauce, plus extra for serving1¼ teaspoons table salt, divided8 cups chicken broth 6 heads baby bok choy (4 ounces each), halved and cut into 1-inch pieces8 ounces wonton wrappers, cut into ¾-inch-wide strips
Before You Begin
The meatball mixture may seem loose at first, but it will firm up once it's cooked. Fully cooked ground pork can retain a slightly pink hue, so don't be alarmed.
Instructions
- Combine pork, scallion whites, egg, 1½ teaspoons ginger, soy sauce, sesame oil, chili-garlic sauce, and ½ teaspoon salt in large bowl. Form mixture into 1-inch meatballs (you should have 30 to 35 meatballs) and arrange on rimmed baking sheet. (Meatballs can be covered with plastic wrap and refrigerated for up to 24 hours.)
- Bring broth, remaining 2 teaspoons ginger, and remaining ¾ teaspoon salt to boil in large Dutch oven over medium-high heat. Add bok choy and return to boil. Stir in wonton wrappers, 1 handful at a time. Carefully add meatballs to pot; cover; and cook until meatballs are cooked through, 3 to 5 minutes. Stir in scallion greens. Season with salt to taste. Serve.
Time
45 minutesYield
Serves 4Ingredients
1 pound ground pork
4 scallions, white parts minced, green parts sliced thin
1 large egg, lightly beaten
3½ teaspoons grated fresh ginger, divided
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 tablespoon chili-garlic sauce, plus extra for serving
1¼ teaspoons table salt, divided
8 cups chicken broth
6 heads baby bok choy (4 ounces each), halved and cut into 1-inch pieces
8 ounces wonton wrappers, cut into ¾-inch-wide strips
Ingredients
1 pound ground pork
4 scallions, white parts minced, green parts sliced thin
1 large egg, lightly beaten
3½ teaspoons grated fresh ginger, divided
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 tablespoon chili-garlic sauce, plus extra for serving
1¼ teaspoons table salt, divided
8 cups chicken broth
6 heads baby bok choy (4 ounces each), halved and cut into 1-inch pieces
8 ounces wonton wrappers, cut into ¾-inch-wide strips
Ingredients
1 pound ground pork
4 scallions, white parts minced, green parts sliced thin
1 large egg, lightly beaten
3½ teaspoons grated fresh ginger, divided
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 tablespoon chili-garlic sauce, plus extra for serving
1¼ teaspoons table salt, divided
8 cups chicken broth
6 heads baby bok choy (4 ounces each), halved and cut into 1-inch pieces
8 ounces wonton wrappers, cut into ¾-inch-wide strips
Why This Recipe Works
Sliced wonton wrappers stood in as silky noodles alongside gingery pork meatballs and crisp bok choy.
Before You Begin
The meatball mixture may seem loose at first, but it will firm up once it's cooked. Fully cooked ground pork can retain a slightly pink hue, so don't be alarmed.
Instructions
- Combine pork, scallion whites, egg, 1½ teaspoons ginger, soy sauce, sesame oil, chili-garlic sauce, and ½ teaspoon salt in large bowl. Form mixture into 1-inch meatballs (you should have 30 to 35 meatballs) and arrange on rimmed baking sheet. (Meatballs can be covered with plastic wrap and refrigerated for up to 24 hours.)
- Bring broth, remaining 2 teaspoons ginger, and remaining ¾ teaspoon salt to boil in large Dutch oven over medium-high heat. Add bok choy and return to boil. Stir in wonton wrappers, 1 handful at a time. Carefully add meatballs to pot; cover; and cook until meatballs are cooked through, 3 to 5 minutes. Stir in scallion greens. Season with salt to taste. Serve.
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