Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Broken Wonton Soup Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 25, 2018 Print Rate It Share Share Tweet Pin Email Photo: Justin Walker Prep Time: 35 mins Total Time: 55 mins Servings: 4 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. Ingredients 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) Directions 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. 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. Rate it Print