Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Broken Wonton Soup Be the first to rate & review! By Lindsay Strand Updated on November 25, 2018 Rate PRINT Share Close 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. Cook Mode (Keep screen awake) 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. Originally appeared: Martha Stewart Living, November 2018 Rate It PRINT