Broken Wonton Soup

broken wonton soup in red bowl
Photo: Justin Walker
Prep Time:
35 mins
Total Time:
55 mins

No need to form wontons for this soothing soup! The wrappers go into the garlic-ginger broth separately from the filling (mini pork meatballs flavored with soy sauce and cilantro). Vitamin-rich bok choy provides a welcome pop of green.


  • 1 teaspoon safflower oil

  • 1 tablespoon thinly sliced garlic (from 2 cloves)

  • 1 heaping tablespoon ginger matchsticks (thinly sliced from a 1-inch piece)

  • 4 cups low-sodium chicken broth

  • 2 tablespoons finely chopped cilantro leaves, stems reserved

  • 2 tablespoons reduced-sodium soy sauce

  • 12 ounces uncooked breakfast sausage, casings removed

  • 12 ounces baby bok choy (2 medium or 3 small), roughly chopped

  • 12 wonton wrappers, quartered diagonally

  • Chili-garlic sauce, such as Huy Fong, for serving (optional)


  1. Heat oil in a medium saucepan over medium-high; add garlic and ginger and cook until fragrant, 30 seconds. Add broth, 2 cups water, cilantro stems, and 1 tablespoon soy sauce. Bring to a boil, then reduce heat to low and simmer, partially covered, 20 minutes. Remove and discard cilantro. Meanwhile, in a medium bowl, combine sausage, remaining 1 tablespoon soy sauce, and cilantro leaves. Roll mixture into 1-inch meatballs.

  2. Return broth mixture to a simmer; stir in bok choy, then remove from heat. Gently add meatballs. Cover; let stand until meatballs are puffed and cooked through, 5 to 6 minutes. Drop wonton wrappers into soup, one at a time, stirring occasionally to prevent sticking. Divide soup among 4 bowls; serve with chili-garlic sauce.

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