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This deconstructed wonton soup gives you all the comfort of classic wonton soup — without folding or wrapping. Juicy wonton-style meatballs simmer in a clear, light broth with bok choy, and wonton wrappers are added at the end so they stay silky, not mushy.
It’s an easy, one-pot wonton soup ready in about 30 minutes, and simple to make gluten-free. Perfect for a light, cozy dinner that still tastes like the real thing.
Why This Deconstructed Wonton Soup Works
- No wrapping required: The wonton filling is shaped into meatballs, so there’s no folding or tearing — all cooked in one pot.
- Clear, light broth: A gentle simmer keeps the soup clean and aromatic, not cloudy.
- Better texture: Wonton wrappers are added last, so they stay silky instead of mushy.
- Serve-as-you-go friendly: Components are cooked in stages, making leftovers much easier to manage for an easy, weeknight-friendly wonton soup.
- Same familiar wonton flavor: Classic filling and clear broth you’d expect from a wonton dumpling soup, just without wrapping.
Main Ingredient Notes
- Ground chicken + pork: A mix of chicken and pork gives you juicy yet light wonton-style meatballs. Pork adds moisture, while chicken keeps the filling from feeling heavy. Using only chicken breast can make the meatballs dry. If you don’t eat pork, other fillings (like chicken and shrimp) work well too or see my top 5 wonton filling ideas.
- Carrot + shiitake (in the meatballs): Finely chopped carrot and shiitake keep the meatballs tender while adding color and natural sweetness. Pulse them very fine in a food processor so they blend evenly — larger chunks make the meatballs harder to hold together.
- Oyster sauce + sesame oil: These are used to season the meatballs. A small amount adds savory depth and classic wonton filling flavor without overpowering the broth.
- Baby bok choy: Baby bok choy adds freshness and balance to the soup. It cooks quickly, so it’s added at the end to keep the stems crisp-tender and the leaves from overcooking.
- Wonton wrappers: Wonton wrappers are thinner than dumpling wrappers, which helps them cook quickly and turn silky in the broth. Gluten-free wonton wrappers can be used if needed.
- Chicken broth + water: Diluting the broth slightly keeps the soup clean and light. Choose a broth you enjoy drinking on its own, and adjust seasoning at the end since salt levels vary.
Cooking tips and insights
These are the few details that actually matter when making this soup. They’re the spots people usually get stuck — texture, broth, and timing — and once you get these right, the rest is easy.
How to keep wonton wrappers silky, not mushy
Don’t add them too early — they only need about 15 seconds to cook. Also, don’t overlap them, or they’ll stick together. Add the wrappers at the very end, right before serving.
Tender, flavorful meatballs that don’t fall apart
If wonton-style meatballs fall apart, it’s usually not the meat — it’s the prep and ingredient balance. The vegetables need to be chopped very fine so they bind with the meat instead of breaking it apart. Stir the mixture in one direction for 2–3 minutes until it turns into a sticky paste. That’s what helps the meatballs hold together and stay juicy.
Clear, light, flavorful broth
This soup should never be boiled hard. Use gentle heat to simmer the meatballs so their fat, juices, and seasonings slowly seep into the broth. That’s how you get flavor without turning the soup cloudy.
Restaurants often rely on higher salt or MSG-heavy bases; here, flavor comes from gently simmered aromatics and the meatballs themselves.
Cooking in layers (not all at once)
Everything in this soup cooks at a different speed. Meatballs need time, bok choy cooks fast, and wonton wrappers need almost no time. That’s why the ingredients are added in stages. Just follow the order in the recipe.
FAQs
Yes. If you don’t eat pork, you can use all chicken (like my chicken wontons) or swap in shrimp, similar to my shrimp wontons. Both options work well and still give you tender, flavorful meatballs.
Spinach or yu choy are the easiest substitutes. Both cook very quickly, so you can add them at the end just like bok choy.
Yes. You can use gluten-free wonton wrappers in place of regular ones, or skip the wrappers entirely and enjoy it as a bok choy wonton meatball soup. Just make sure you use gluten-free oyster sauce.
Try these wonton recipes next!
If you enjoy wonton soup flavors, here are a few related dishes you might like to try next:
- Shrimp wonton soup: A classic version with delicate shrimp filling and a clear, savory broth.
- Wonton meatball bites: All the familiar wonton filling flavors, shaped into juicy meatballs and baked until tender.
- Wonton egg drop soup: A cozy, lighter soup with silky egg ribbons and wonton seasoning.
Deconstructed wonton soup recipe
Ingredients
For the wonton meatballs:
- 1.9 oz carrot 1 small, slim carrot
- 2 oz. shiitake mushroom cap about one 4-inch / 10 cm cap
- 2 scallion dice to small rounds
- 0.5 lb ground chicken use a mix with dark meat; not all breast
- 0.5 lb ground pork
- 1 tsp grated ginger
- 1/2 tsp coarse sea salt
- 0.5 tbsp oyster sauce
- 1/8 tsp ground white pepper
- 2 tsp toasted sesame oil
- 1 tbsp olive oil
Vegetables:
- 10-12 oz baby bok choy
For the soup broth:
- 2 scallion leave whole
- 4.5 cup chicken broth
- 1 cup water
- 0.1 oz ginger slices 2 long, thin slices
- 1 tsp toasted sesame oil
- ½ tsp mushroom seasoning powder chicken bouillon, or salt (to taste)
- Small dash ground white pepper
- 15-20 sheets wonton wrappers divide into 2 batches; see notes
- Light sprinkle dried chili pepper rings or flakes (optional garnish)
Instructions
- Meatball prep: Use a small food processor to finely chop the carrots and shiitake mushrooms. Add them to a large mixing bowl along with the scallions and all remaining meatball ingredients. Mix in one direction for 2–3 minutes, until the mixture becomes sticky and paste-like.
- Bok choy prep: If using very small baby bok choy (about three-quarter the size of your palm), halve them lengthwise. For larger ones, chop the stems and leaves into bite-size pieces. Rinse, drain well, and set aside.
- Form meatballs: Shape the mixture into 12 meatballs, each about 2 inches (5 cm) in diameter and no more than 2 oz (55–60 g) each. Lightly oil your hands to prevent sticking.
- Wonton soup broth: Lightly pound the white parts of the scallion with the back of a kitchen knife, fold them in half, place them in a 4-5 quart soup pot. Add chicken stock, water, and ginger slices. Cover and bring to a gentle boil over medium heat. Reduce heat to simmer for 15 minutes, then discard the scallions and ginger.
- Simmer the meatballs: Carefully add the meatballs one by one. Simmer uncovered over medium-low heat until the meatballs float to the surface, then continue cooking for 1 more minute to make sure they’re cooked through, about 7–8 minutes total.
- During simmering, gently push the broth around the edge of the pot to help the meatballs cook evenly. Do not stir or poke the meatballs directly—they are very tender and can fall apart.
- Taste and season the broth: Taste the broth and adjust with sesame oil, mushroom seasoning (or salt), and white pepper.
- Bok choy: Add the bok choy and simmer for 1 minute, just until tender.
- Wonton wrappers: Add the wonton wrappers one at a time, slipping them into open spaces between the meatballs and bok choy. Gently press them into the broth and avoid overlapping. They cook very quickly—simmer for 15–30 seconds only or they will turn mushy.
- You may not need all the wrappers at once. Add only what you plan to eat immediately. Turn off the heat.
- How to serve it: Garnish with dry chili rings for a touch of color (if using). To serve, ladle the meatballs, wonton sheets, and bok choy into individual serving bowls along with a few ladles of the broth. Serve hot or warm while the wonton wrappers are still silken yet a bit springy.
Notes
- The meatballs are very tender and packed with vegetables. Handle them gently and avoid stirring or poking, or they may fall apart.
- Add the wonton wrappers at the very end. They soften very quickly, so only cook the amount you plan to eat right away. That’s why the wrappers are divided into two batches — one for the current serving, and the rest for later. If they sit in the broth too long, they lose their texture and turn mushy.
- Keep the broth at a gentle simmer (a low boil, not a rolling boil) when cooking the meatballs. This helps keep the broth clean and clear.
- Chicken broth varies in saltiness. Always taste and adjust seasoning as needed.
- How to store leftover wonton wrappers: Wrap unused, uncooked wonton wrappers tightly in plastic wrap, then place them in a zip-top bag. Store in the refrigerator for up to 1 week or freeze for up to 3 months. Thaw in the fridge for 24 hours before using.
- Storing leftovers: Store the meatballs and broth together in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop until warmed through. Cooked wonton wrappers do not hold well in liquid, so it’s best to add fresh wrappers each time you serve.
- Make-ahead: You can form the meatballs and flash-freeze them uncooked. Once solid, transfer them to a freezer-friendly bag and store for up to 3 months. Simmer directly in hot broth without thawing, adding a few extra minutes until cooked through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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