Unwrapped Wonton Soup
This sounds like an excellent soup, on my to make list for sure. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
For the Meatballs
- 250 grams ground pork, (8 oz)
- 1/4 cup spring onion, thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, minced
- 1 egg
- 1 1/2 teaspoons cornstarch
- 1/3 cup panko breadcrumbs
For the Soup
- 8 cups chicken broth, Shortcut
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, minced
- 1 clove garlic, smashed and minced
- 2 cups frozen mixed stir-fry vegetables
- 2 cups egg noodles, uncooked
- 4 spring onions, sliced
Instructions
- In a mixing bowl, add all the meatball ingredients and mix together.
- Form meat mixture into 1/2 to 3/4 inch meatballs.
- In a pot, add the broth, soy sauce, sesame oil, ginger, and garlic and put on heat. After bringing to a boil, add the meatballs then reduce soup to a simmer. Cook for 3 minutes.
- To the pot, stir in the stir-fry vegetables and egg noodles and simmer until the egg noodles are tender, about 10 minutes.
- Stir in the spring onion, serve, and enjoy.
- If you intend to prepare and have leftovers, prepare the egg noodles separate from the soup and portion out to serving bowls. This is so they can be drained before going in the fridge, then you can heat them with the soup the next day.
Notes
Low cost per serving.
Shortcut: Chicken Broth.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
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