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If Chinese takeout is a must on cold days, enjoy the flavor of homemade wonton soup without the fuss with this homemade Wonton Noodle Soup with Pork Meatballs recipe!
Why do I always want soup when it’s warm out?
We just went through a Polar Vortex of extremely frigid temperatures (or so I’ve been told – the cold never bothered me anyway). Then, it went from one extreme to another and warmed up to 60 degrees. I was in the middle of a little “meal prep Monday” session when I started getting a sinus headache. It turned into a full blown migraine that had me in bed for a good portion of the day.
Thankfully, I had finished my meatballs for this soup beforehand! All I had to do the next day was boil my soup and dish it out into a bowl! So on a 60 degree day, that felt more like springtime than winter, I whipped up a batch of this wonton noodle soup and enjoyed every single, slurp-worthy second of it!
It’s takeout soup without the delivery wait!
There’s nothing more comforting than a bowl of noodle soup. Even in warm temps when you’re battling day two of the raging sinus headache (thankfully, this one didn’t last as long and wasn’t as severe).
Chinese takeout and wonton soup are usually reserved for snow days, but I had been dying to make this recipe for months (there was even an Instagram poll about it – did you see it?)! Making the pork meatballs the day before ended up being a blessing in disguise. All I had to do the next day was drop them into broth with some chopped bok choy and wonton wrappers.
I decided to use wonton wrappers as an easy noodle replacement. I cut the wrappers into strips using a pizza cutter. They don’t take long at all to cook. Maybe about a minute or two. Some of them stuck together in the process, becoming one thick, chewy noodle!
You might have to add a little more broth or even water after adding the wonton noodles. They tend to suck up a lot of the liquid while they’re cooking.
- 1 lb. ground pork
- 3 scallions, chopped
- 2 garlic cloves, minced
- Splash of sesame oil
- 2 tbsp. low sodium soy sauce, or your favorite soy sauce
- 1-2 inch piece ginger, peeled and grated
- 1 egg white
- 1 small head bok choy, leaves removed, cleaned, and chopped
- 32 oz. (approx. 5 cups) vegetable or chicken broth
- 25-35 wonton wrappers, cut into strips
- 2 small heads bok choy, washed and roughly chopped
- Pork meatballs
- Green onions, chopped, to garnish
- Optional: 1 inch piece ginger, peeled and grated
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Mix the meatball ingredients together in a mixing bowl. Then, form mixture into small, 2 inch meatballs and place on the prepared baking sheet.
- Bake for 18-20 minutes or until fully cooked through.
- Bring the vegetable broth to a rolling boil.
- Carefully drop in pork meatballs and bok choy. Cook until the bok choy starts to wilt, about 4 minutes.
- Add the wonton strips and cook for about 5 minutes, or until the wontons are soft.
- Spoon soup into bowls, garnish with green onions, and serve.
You’ll probably end up with about half a package of wonton wrappers leftover. I’m still deciding what to do with mine. In the meantime, I have them in the freezer. When it comes time to whip up some amazing takeout-at-home style recipe, all I’ll have to do is thaw them out!
And speaking of the freezer, this soup serves about 4-6 bowls, so enjoy it all week or freeze the leftovers and have better-than-takeout style soup anytime the craving hits!
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