Deconstructed Wonton Soup

4.67 from 3 votes

This Deconstructed Wonton Soup has all the comforting flavors of the classic, minus the folding! Juicy pork meatballs, savory ginger-infused broth, tender carrots, and chewy wonton strips come together in a cozy, flavor-packed bowl that’s ready in just 35 minutes.

Prep Time15

Cook Time20

Total Time35

Course: Lunch, Soup

Cuisine: Asian

Servings:

Calories: 341kcal

Author: Joanna Cismaru

Equipment

6 Quart Dutch Oven

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

US Customary - Metric

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.

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.

Nutrition