These little meatballs taste just like my favorite takeout Chinese, so good that I kept stealing them out of the pot. They’re surprisingly simple; I had to stop myself from adding more spices, but they’re perfect as-is.
After college, I lived with my best friend in a downtown high rise. Full-time jobs seemed like a breeze after four years of engineering school, and so we went out… maybe a little too much. Wonton soup and egg rolls were our go-to hangover cure. Sunday mornings we’d shuffle pathetically out of our rooms, wrap ourselves in blankets on the couch, and count down until the Chinese delivery opened at ten. Getting huge, steaming tureens of super-salty soup to show up at our door for less than $5 felt like absolute magic.
I don’t miss the slow mornings, but I do miss the time spent on the couch laughing about the night before and planning out the rest of our weekend, our hands wrapped around the big plastic takeout containers like mugs. As overwhelmingly happy as our lives are today, wonton soup still makes me just a little nostalgic for the wild summer after college.
Just like the real thing, wonton noodles get soggy quickly so you should add them right before serving. If you think you’ll have leftovers, save some to add fresh when you reheat the soup.
- 1/2 lb. raw shrimp peeled
- 1 lb. ground pork
- 3 cloves garlic finely minced
- 1 in. fresh ginger grated
- 2 T. soy sauce
- 1 T. sesame oil
- 1 T. rice wine
- 8 cups chicken broth
- 1 small bok choy thinly sliced
- 8 green onions diced
- 6 oz. wonton wrappers sliced into noodles
Preheat oven to 375°.
Pulse the shrimp in a food processor until finely chopped, almost into a paste.
Mix together ground shrimp, ground pork, garlic, ginger, 1 T. soy sauce, sesame oil, and rice wine.
Roll into bite-sized meatballs and place on a lined baking sheet.
Bake at 375° for 8-10 minutes. While meatballs are baking, bring the broth to a simmer.
Add meatballs, bok choy, green onions, and 1 T. soy sauce to the simmering broth.
Add wonton noodles while stirring constantly to prevent noodles sticking together. Cook for 2-3 minutes, until noodles are soft.