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A deconstructed wonton soup featuring clear broth, bok choy, wonton wrappers, and meatballs, garnished with sliced red chilies and served elegantly in a white pot.
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Deconstructed wonton soup recipe

Deconstructed wonton soup with juicy meatballs, bok choy, and silky wonton wrappers added at the end. An easy, light one-pot soup ready in 30 minutes. [Makes 12 (2-inch | 5cm) wonton meatballs.]
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soup
Cuisine: Chinese, Taiwanese
Keyword: bok choy wonton soup, Deconstructed wonton soup
Servings: 4 servings
Author: ChihYu Smith

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)
US - Metric

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.
    Two side-by-side bowls: the left displays raw ingredients for deconstructed wonton soup—chopped mushrooms, carrots, green onions, ginger, and ground meat; the right shows these combined into a flavorful meat mixture.
  • 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.
    Two images of bok choy on a wooden cutting board: the left shows hands halving a small bok choy; the right shows hands dicing a larger one with a knife—ideal prep steps for deconstructed wonton soup. Labels explain how to cut each size.
  • 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.
    Twelve raw meatballs with green herbs, inspired by deconstructed wonton soup, are evenly spaced on a parchment-lined baking tray, ready to be cooked. The tray sits on a light-colored surface.
  • 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.
    Split image: On the left, hands cut green onions for a deconstructed wonton soup. On the right, green onions and a ginger slice simmer in a pot of broth on the stovetop.
  • 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.
    Two images side by side showcase a deconstructed wonton soup: meatballs simmer in a clear broth on the stovetop, while a white ladle lifts one savory meatball from the soup in the right image.
  • 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.
    A deconstructed wonton soup features meatballs, chopped bok choy, and leafy greens gently simmering in a clear broth on the stove.
  • 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.
    A pot of deconstructed wonton soup simmers on the stove, with meatballs, yellow dumpling wrappers, and leafy green vegetables being stirred gently with chopsticks.
  • 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.
    A bowl of deconstructed wonton soup with wonton sheets, baby bok choy, and several wonton meatballs in a flavorful broth, garnished with sliced red chili peppers. Extra raw meatballs rest on a plate nearby, accompanied by fresh greens and a yellow cloth.

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

Serving: 1serving | Calories: 384kcal | Carbohydrates: 17g | Protein: 24g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 97mg | Sodium: 1568mg | Potassium: 647mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5535IU | Vitamin C: 35mg | Calcium: 125mg | Iron: 3mg
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