Jump to Recipe Print Recipe
Lazy wonton soup: for when you don’t want to spend money on takeout, but you don’t want to spend time making dumplings. Wonton-filling meatballs and wonton wrapper noodles is the easy solution!
These little meatballs taste justlike my favorite takeout Chinese, so good that I kept stealing them out of the pot. They’re surprisingly simple; I had to stop myself from adding more spices, but they’re perfect as-is.
After college, I lived with my best friend in a downtown high rise. Full-time jobs seemed like a breeze after four years of engineering school, and so we went out… maybe a little too much. Wonton soup and egg rollswere our go-to hangover cure. Sunday mornings we’dshuffle pathetically out of our rooms, wrap ourselves in blankets on the couch, and count down until the Chinese delivery opened at ten. Getting huge, steaming tureens of super-salty soup to show up at our door for less than $5 felt like absolute magic.
I don’t miss the slow mornings, but I do miss the time spent on the couch laughing about the night before and planning out the rest of our weekend, our hands wrapped around the big plastic takeout containers like mugs. As overwhelmingly happy as our lives are today, wonton soup still makes me just a little nostalgic for the wild summer after college.
Just like the real thing, wonton noodles get soggy quickly so you should add them right before serving. If you think you’ll have leftovers, save some to add fresh when you reheat the soup.
Lazy Wonton Soup
Lazy wonton soup: for when you don't want to spend money on takeout, but you don't want to spend time making dumplings.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Soups & Stews
Cuisine: Japanese
Servings: 8 bowls
Calories: 266kcal
Author: Mountain Cravings
Ingredients
- 1/2 lb. raw shrimp peeled
- 1 lb. ground pork
- 3 cloves garlic finely minced
- 1 in. fresh ginger grated
- 2 T. soy sauce
- 1 T. sesame oil
- 1 T. rice wine
- 8 cups chicken broth
- 1 small bok choy thinly sliced
- 8 green onions diced
- 6 oz. wonton wrappers sliced into noodles
Instructions
Preheat oven to 375°.
Pulse the shrimp in a food processor until finely chopped, almost into a paste.
Mix together ground shrimp, ground pork, garlic, ginger, 1 T. soy sauce, sesame oil, and rice wine.
Roll into bite-sized meatballs and place on a lined baking sheet.
Bake at 375° for 8-10 minutes. While meatballs are baking, bring the broth to a simmer.
Add meatballs, bok choy, green onions, and 1 T. soy sauce to the simmering broth.
Add wonton noodles while stirring constantly to prevent noodles sticking together. Cook for 2-3 minutes, until noodles are soft.
Print Recipe
This page contains affiliate links for handpicked products I recommend. MORE →
Thanks for supporting Mountain Cravings!
Reader Interactions
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.