Meatball Wonton Soup

 I’ve tried folding the meat mixture into wonton wrappers to make dumplings for the soup…but it’s hard, time consuming, & they fall apart a lot of the time. So this is meatball soup w the wonton wrappers acting like noodles

Ingredients

• ▢ 30 wonton wrappers, sliced into “noodles”

Meatballs 

• ▢ 16 ounces ground Turkey 
• ▢ 4 green onions finely chopped
• ▢ 1 tablespoon soy sauce
• ▢ 1 teaspoon sesame oil
• ▢ 1 teaspoon fresh ginger grated
• 2 cloves garlic minced 
• ▢ 1 Tbs cornstarch

Broth

• ▢ 8 cups chicken broth
• ▢ 4 cloves garlic whole
• ▢ 2 slices ginger approx. 1/4"
• ▢ 2 tablespoons soy sauce
• ▢ 2 green onions, chopped for topping
• The kids like to top this like ramen w seaweed or furikake 

Preheat oven to 350 degrees

Mix together meatball ingredients. Form into bite sized balls & place onto a lightly greased baking sheet. Bake for 20 minutes until cooked through (you could also simmer these to cook in the soup broth, but we like a less mushy texture from baking)

Meanwhile, simmer chicken stock with garlic, ginger, & soy sauce for at least 20 minutes. Scoop out chunks of ginger & garlic. Add meatballs & simmer 10 minutes. Add wonton “noodles”, simmer 1 minute & serve immediately. 

Top w green onions or other toppings of choice