Martha Stewart Broken Wonton Soup

Martha Stewart broken wonton soup turns pork sausage meatballs, baby bok choy and torn wonton wrappers into a silky garlic-ginger broth soup in 55 minutes. This easy one-pot wonton soup recipe fits weeknight dinner, cold winter evenings and sick days when you want something warm.

Simmer the garlic, ginger and cilantro stems in the broth for the full 20 minutes, because that is where all the flavor comes from. Cut it short and you get a thin broth that tastes like salty water next to the meatballs.

Martha skips shaping wontons and drops the quartered wrappers straight into the broth, so they cook up silky and torn like dumpling skins. The meatballs also finish gently in the hot broth off the heat, which keeps them tender instead of tough.

Martha Stewart Broken Wonton Soup

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Course: SoupCuisine: American, ChineseDifficulty: Easy

Servings

4

servings

Prep time

35

minutes

Cooking time

20

minutes

Calories

380

kcal

Soft, silky wonton wrappers float with tender sausage meatballs and bright bok choy in a clear garlic-ginger broth. Since the meatballs steam off the heat in the pot, they stay juicy and cook through without any browning.

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

• Build the broth: Heat 1 teaspoon safflower oil in a medium saucepan over medium-high, then cook 1 tablespoon sliced garlic and 1 heaping tablespoon ginger matchsticks for 30 seconds until fragrant. Add 4 cups chicken broth, 2 cups water, the cilantro stems and 1 tablespoon soy sauce.
• Simmer the broth: Bring the pot to a boil, then reduce the heat to low and simmer partially covered for 20 minutes. Then fish out the cilantro stems and throw them away.
• Mix the meatballs: While the broth simmers, combine 12 ounces sausage, the remaining 1 tablespoon soy sauce and 2 tablespoons chopped cilantro leaves in a medium bowl. Then roll the mixture into 1-inch meatballs.
• Cook the meatballs: Return the broth to a simmer, stir in 12 ounces chopped baby bok choy, then take the pot off the heat. Gently add the meatballs, cover and let stand 5 to 6 minutes until they are puffed and cooked through.
• Add the wrappers: Drop the 12 quartered wonton wrappers into the soup one at a time, stirring now and then so they don't stick. Then ladle the soup into 4 bowls and pass chili-garlic sauce at the table if you like heat.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use ground chicken or turkey instead of breakfast sausage?

Yes, but breakfast sausage is already seasoned, so plain ground chicken or turkey will taste flat. If you swap, add a pinch of salt and a little extra soy sauce to the meat mixture. The meatballs will also be a bit leaner, so keep the 5 to 6 minute stand time and check one before serving.

How do I store leftover broken wonton soup?

Keep it in an airtight container in the fridge for up to 2 days, though the wrappers soften more the longer they sit. If you know you'll have leftovers, pull some broth and meatballs out before adding the wrappers and cook fresh ones when you reheat.

Can I make the broth ahead of time?

Yes, the garlic-ginger broth can be simmered, strained of the cilantro stems and refrigerated a day ahead. Roll the meatballs the same day or the night before, then reheat the broth to a simmer and finish with the bok choy, meatballs and wrappers.

What can I use if I don't have a medium saucepan with a lid?

Any pot that holds about 3 quarts works, such as a small Dutch oven or stockpot. For the covered standing step, a baking sheet or large plate set over the top traps enough heat to cook the meatballs through.

What's the most common mistake with this soup?

Leaving the pot on the heat after adding the meatballs. Boiling them hard can toughen the sausage and break the wrappers apart, so take the pot off the burner and let the residual heat do the cooking. Stir the wrappers in one at a time, too, or they clump together.