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This Deconstructed Wonton Soup has all the cozy comfort of your favorite takeout classic—just way easier to make at home. Juicy pork (or chicken) meatballs take the place of fussy wrapping, floating in a flavorful broth with slivers of wonton wrappers, carrots, and a splash of sesame. All the flavor, none of the folding.
Truth is, I love wonton soup—but I don’t always love the whole folding-and-sealing process. So this version? It’s my lazy-day hero. You still get all the good stuff: the tender, gingery meatballs, the slippery wonton noodles, that sesame-soy broth… but it’s on the table fast and without a single pleat. It’s one of those weeknight wins I keep coming back to.
Why You’ll Love This Soup
- All the flavor, none of the folding – Get that classic wonton taste without turning your kitchen into a dumpling workshop.
- Ready in 35 minutes – Yes, really. Weeknight-friendly and no cutting corners on taste.
- Customizable – Pork, chicken, or turkey—this recipe plays nice with whatever you’ve got.
- Slurp-worthy comfort – Gingery, savory broth + tender meatballs + wonton “noodles” = pure comfort in a bowl.
- Looks fancy, cooks easy – Serve it up like a pro without the pro-level effort.
Before You Start
This is everything you love about wonton soup, just minus the folding marathon. But even a shortcut version needs a few smart moves to get it just right.
Use Ground Pork
You need to use ground pork to get that classic wonton flavor. It gives you that rich, juicy filling you’d expect from traditional wontons. But chicken or turkey works great if you want something leaner.
Don’t Overwork the Meatball Filling
You want the meatballs to be tender, not dense. Use a gentle hand when forming them—1-inch size cooks evenly and quickly.
Don’t Skip the Aromatics
Sliced ginger and green onion infuse the soup as it simmers. You can fish them out later, but they’re key for big flavor with minimal effort.
Cut the Wonton Wrappers into Strips
Think of them as chewy little noodles. Toss them in during the last few minutes so they stay soft but not mushy.
Season at the End
Between the broth, soy sauce, and sesame oil, there’s a lot of salt and umami going on. Taste first, then adjust so you don’t overshoot.
This soup comes together fast—just a little chopping, rolling, and simmering. It’s the kind of meal that makes you look like you tried way harder than you actually did.
In a large bowl, mix together the ground pork (or chicken), green onions, garlic, soy sauce, sesame oil, ginger, white pepper, and cornstarch. Mix until well combined but don’t overdo it—overmixing makes them tough. Roll into 1-inch meatballs and set aside.
In a large pot, bring the chicken broth to a boil with the sliced ginger, green onions, and carrots. Let it simmer for a few minutes to get that gingery, aromatic base going.
Gently drop the meatballs into the broth—no crowding! Let them cook for 10–15 minutes until they’re cooked through and floating to the top. Tip: Skim off any foam for a cleaner broth.
Cut the wrappers into strips and stir them into the soup during the last 2–3 minutes of cooking. They’ll soften into silky “noodles” without going mushy.
Remove the large ginger pieces and green onion stems if you’d like. Stir in your soy sauce, sesame oil, and season to taste with salt and pepper. Ladle into bowls and top with sliced green onions. Add a drizzle of chili oil if you like a little heat—I always do.
How To Serve
This soup is already a meal in itself—protein, broth, noodles, veggies—it’s all in there. But here’s how to make it feel even more like a full spread:
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prep the meatballs and even simmer the broth ahead. Just keep the wonton wrappers separate until you’re ready to serve so they don’t go mushy.
Can I freeze it?
The meatballs? Absolutely. Freeze them raw on a tray, then transfer to a freezer bag. The broth can be frozen too—just leave out the wonton wrappers and add those fresh when reheating.
Can I use store-bought meatballs?
Sure, but part of the charm here is the light, gingery, wonton-style meatball. If you’re short on time, a good-quality pork or chicken meatball will still work.
What can I use instead of wonton wrappers?
If you don’t have them, try thin egg noodles or even rice noodles. Not quite the same, but still totally slurp-worthy.
More Delicious Soups To Try
- Chicken and Leek Soup
- Italian Wedding Soup
- Lasagna Soup
- Egg Drop Soup
- Instant Pot Creamy Potato Sausage Soup
Deconstructed Wonton Soup
Equipment
Ingredients
For the Meatballs (Wonton Filling):
- 1 pound ground pork or chicken
- 2 green onions finely chopped
- 3 cloves garlic minced
- 1 tablespoon soy sauce low sodium
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- ½ teaspoon white pepper or black pepper
- 1 teaspoon cornstarch
For the Soup:
- 8 cups chicken broth
- 1 inch piece ginger thinly sliced
- 3 green onions cut into 3 inch pieces
- 2 medium carrots julienned or thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 8-10 wonton wrappers cut into strips
- salt and pepper to taste
For Garnish:
- sliced green onions
- chili oil optional
Instructions
- In a large bowl, combine ground pork, green onions, garlic, soy sauce, sesame oil, ginger, white pepper, and cornstarch. Mix until well combined.
- Form the mixture into small meatballs, about 1-inch in diameter, and set aside.
- In a large pot, bring the chicken broth, sliced ginger, green onions and carrots to a boil.
- Gently add the meatballs to the pot and cook for about 10-15 minutes, until they're cooked through and float to the surface.
- Gently stir in the wonton wrapper pieces. Let them cook for 2-3 minutes until tender.
- Taste the soup and adjust seasoning with salt, pepper, or additional soy sauce if needed.
- Remove the ginger and green onions, if you wish. Season the soup with the soy sauce, sesame oil, and salt to taste.
- Ladle the soup into bowls and garnish with sliced green onions, fresh cilantro, and a drizzle of chili oil if desired.
Tips & Notes:
- Meat choice: Pork is classic, but ground chicken or turkey work great. Just don’t use extra lean—fat = flavor and tenderness.
- Ginger + green onion in broth: These are for infusing flavor, not eating—feel free to pull them out before serving.
- Wonton wrappers: Cut into strips, they mimic noodles beautifully. Add them right at the end so they stay tender, not gummy.
- Low-sodium broth: Go for low-sodium if using store-bought broth—you can always add salt later, but you can’t un-salt soup.
- Chili oil is optional—but not really. Okay fine, optional. But it really takes this soup to the next level.
