If you’re like me, what’s the best part of the Wonton soup? THE WONTON FILLING! That little pocket of flavor is what makes the soup so delightful. The downside? They only give you 2 or 3 Wontons in an average portion- bummer! It’s just mainly all broth.
My husband and I had some leftover cabbage and whatnot and wanted to make a soup. Hmmm… what else to we have? Frozen ground pork? Why, yes. Stuff to make stock? Yes again! Ginger? Duh. Oh, what about Won Ton wrappers?! Ohhh yeah.
So, Won Ton soup without actually making won tons was the winner. Fancy folk would call it “Deconstructed”, even.
First things, first. The broth is key. If you have a sub par broth, you’re going to have a sub par bowl of soup. And, that’s just sad. This broth uses all the standard broth veggies that I normally use, with the addition of Ginger and Cabbage. So, you have onions, carrots, celery, leeks, green onions, garlic and then throw in some cabbage and ginger. For the meat, I use a Ham Hock in this broth. We’ll add Chicken Broth to the finished product so there’s a nice depth of flavor. I chose a Ham Hock because it gives a great flavor, but doesn’t really shed any meat. I didn’t want meat in the broth this time. Broths are so easy and pretty fun to make. You don’t even have to peel anything, cut it once or twice, throw in a pot, cover it with water and let the magic happen. If you’ve never made chicken stock with a leftover chicken carcass, or better yet a leftover TURKEY carcass, you are really missing out.
While the stock was doing its thing, I made my Wonton meatballs! So fun. Granted it took forever to make all those tiny little balls, it was totally worth it. Perfect size for the kiddos and just plain fun to eat. The flavors for the balls were simple- ginger, garlic, scallion, soy sauce. I added the smallest amount, like a drop or 2, of toasted sesame oil as well. I don’t know if I just have some crazy sesame oil, but my stuff is SO strong it can easily ruin a dish if you use too much. I added a little cornstarch and an egg yolk to give it a nice texture. I made mine into about the size of a large marble. Something that would fit nicely on a spoon.
Once your ham stock is done, drain out all of the veggies and preferably strain it through a fine mesh strainer to get out all the little bits. Add it, along with a quart (4 cups) of Chicken Broth, to a large stock pot and bring to a boil. Add in leeks, water chestnuts, and your meat balls. Let simmer 10-15 minutes. Add in the strips of Won Ton wrappers and let simmer another 5-10 minutes. Then finish it off by ladling into bowls and topping with some Napa Cabbage and more scallions.
It was a really fun dish to make and even more fun to eat! I don’t know if it was the little meatballs or the Wonton “noodles”, but I look forward to having this again. The kids liked it too so win win!
Deconstructed Wonton Soup
Ham Stock Ingredients
- 1 Ham Hock
- 1 Onion, peel on is fine, quartered
- 1 Head of Garlic, halved horizontally
- 2 Carrots, broken in half
- 2 Ribs of Celery, halved
- 4 whole Scallions (clean roots are fine!)
- 2 inch nub of Ginger, quartered
- Bottom 1/2 of a Head of Napa Cabbage (we will use the top for the Soup!), quartered
- 1 Leek, green part only (reserve the white part for the Soup)
Ham Stock Directions
- Place all ingredients into a Large Stock Pot and cover with water. Bring to a boil and then lower heat to a simmer. Let simmer for at least an hour.
- Once done, place a colander over another Large Stock Pot and carefully pour out stock and veggies. Be careful- it’s hot!
- Let drain for 10 minutes before removing the colander and discarding the veggies.
- If available, you should really use a fine mesh strainer to strain the stock back into the original pot (wash it out first, though!).
Wonton Meatball Ingredients
- 1 lb Ground Pork
- 3 scallions, green part only, finely chopped
- 1 Tbs Fresh Ginger, grated or finely minced
- 1 tsp Garlic Powder
- 1 Egg Yolk
- 1 Tbs Corn Starch
- 1 Tbs Soy Sauce
- 1-2 drops of Toasted Sesame Oil (not too much!)
Wonton Meatball Directions
- Combine all ingredients into a medium mixing bowl until just mixed. Easiest way to do this is with your hands.
- From into small meatballs the size of a large marble or something that would fit nicely on a spoon. Set in fridge until you are ready to use.
Deconstructed Wonton Soup Ingredients
- Prepared Ham Stock (above)
- 1 Quart of Chicken Broth
- 1 Leek, white parts only, halved and thinly sliced (half moon shapes)
- 1 8oz can of Sliced Water Chestnuts, drained
- Prepared Wonton Meatballs (above)
- 7 oz (half of a package) of frozen Wonton wrappers, thawed and cut into thick slices
- Thinly sliced Napa Cabbage and Scallions for serving
- 1/2 tsp White Pepper
- Salt (or Soy Sauce) to taste
Deconstructed Wonton Soup Directions
- Bring Ham Stock and Chicken Broth to a boil in a Large Stock Pot and reduce heat to a simmer.
- Add Leeks, Water Chestnuts and Wonton Meatballs. Stir gently and allow to simmer for 10-15 minutes.
- Add Wonton strips gently ensuring they don’t clump together. Gently stir and allow to simmer another 5-10 minutes.
- Add 1/2 tsp White Pepper and stir.
- Taste and season with Soy Sauce (or salt) and more White Pepper, if desired. Make sure you don’t add too much pepper!
- To serve, ladle into bowls and top with thinly sliced Napa Cabbage and Scallions.
This is such a fun soup to make AND eat! I hope you try it out. Let me know how it goes!