Unwrapped Wonton Soup is not a wonton soup at all but a favorite soup with the flavors of a delicous wonton soup!
Tender pork meatballs, veggies (and shrimp) are simmered in a sesame ginger broth for a delicious meal.
Quick & Easy
Tiny meatballs made from ground pork (or chicken or shrimp) are simmered in a flavorful ginger-sesame broth.
Making ginger and onion pork meatballs is quick and flavor packed! The meatballs can be made ahead of time and frozen and then tossed right into the broth to thaw and cook!
Ingredients
BROTH Flavored with sesame oil, ginger, and garlic this chicken broth base is packed with delicious Asian flavors!
MEATBALLS Thse meatballs are made with ground pork. The meatballs add both texture and the pork adds lots of flavor.
VEGGIES For convenience we love to add in frozen Asian mixed vegetables to this recipe. If adding fresh veggies, try snow peas, chopped broccoli, water chestnuts, baby corn, and Chinese cabbage to name a few.
NOODLES Toss in some premade egg noodles, they only require about 3-4 minutes to fully cook! If you’re going to be saving leftovers, cook the noodles on the side and add them to each bowl.
How To Make This Soup
- Make meatballs and add to simmering broth.
- Add remaining ingredients, except egg noodles and green onions, and cook over medium heat.
- Add the egg noodles and cook until tender (per recipe below).
Garnish with sliced green onions and serve immediately.
How To Store Leftovers
To reheat, put in a pot on the stove and bring it up to medium heat. Add a few splashes of soy sauce and some extra minced garlic and ginger and serve!
Store cooked noodles in a separate bowl if you’re saving leftovers. If left in the broth too long, they’ll soak up the liquid and get mushy.
More Favorite Soup Recipes
- Meatball Soup
- Classic Chicken Noodle Soup
- Sausage & Kale Soup
- Homemade Wonton Soup
- Easy Hamburger Soup
- Cabbage Roll Soup
- Coconut Curry Soup
Unwrapped Wonton Soup
Ingredients
Meatballs
- 8 ounces ground pork
- ¼ cup green onions finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger
- 1 egg
- 1 ½ teaspoons cornstarch
- ⅓ cup panko bread crumbs
Soup
- 3 cups frozen mixed stir-fry vegetables
- 8 cups chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger minced
- 1 clove garlic minced
- 2 cups egg noodles uncooked
- 4 green onions sliced
Instructions
- Set out frozen stir fry vegetables to thaw (or prepare fresh vegetables if using).
- Combine meatball ingredients in a bowl until well mixed. Form into small ½" meatballs.
- Add broth, soy sauce, sesame oil, ginger, and garlic. Bring to a boil and gently add meatballs. Reduce heat to a simmer for 3 minutes.
- Add egg noodles and vegetables. Simmer an additional 8 minutes or until egg noodles are tender.
- Remove from heat and stir in green onions. Serve immediately.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Main Course
Cuisine American, Fusion© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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This is in our “repeat” pile of recipes. It is simple and delicious and we have some wonderful leftovers for the two of us. I cooked a package of ramen noodles (discard the flavouring package) and just added some to the bottom of the bowl in place of egg noodles. It was a nice twist and just seems like a hardier noodle. Don’t just read this recipe folks…..make it! I also make wonton chips (made with basil and garlic) that are a great crunch side
This should have a five star rating not the three as shown, don’t know how to change that
We have updated it for you. Thanks, Anne! :)
That sounds delicious, Anne! Thanks for sharing.
Mmmmm…. This was tasty! I’m glad that I went ahead and doubled the meatball part of the recipe. The remaining meatballs are in the freezer awaiting a quick remake of this soup in a week or two! Next time I plan on adding even more veggies, but as it is it was a good ratio (I just like lots of veggies in my soups!).
Great idea Alison! So glad you enjoyed the soup!
My wife and I made this soup today. We were afraid it would not taste good because the sesame oil was so strong smelling and tasting. We quadrupled the recipe. It is a very good soup, but I think we will use less sesame oil next time and if we think we need more then we can add it. Even my 89 year old mother loved!
So glad your family loves the soup Barb!