Deconstructed Wonton Soup

Name: Deconstructed Wonton Soup
Ingredients: 6 ounces bulk pork sausage; 1/3 cup panko (Japanese) bread crumbs; 1 large egg, lightly beaten; 2 tablespoons plus 1/3 cup thinly sliced green onions, divided; 1 carton (32 ounces) reduced-sodium chicken broth; 1 tablespoon reduced-sodium soy sauce; 1 bunch baby bok choy, coarsely chopped, or 2 cups fresh spinach; 2 celery ribs, thinly sliced; 1 cup uncooked extra-wide egg noodles; 1/2 cup coarsely chopped fresh basil

10 ingredients

2 steps

Ingredients

6 ounces bulk pork sausage
1/3 cup panko (Japanese) bread crumbs
1 large egg, lightly beaten
2 tablespoons plus 1/3 cup thinly sliced green onions, divided
1 carton (32 ounces) reduced-sodium chicken broth
1 tablespoon reduced-sodium soy sauce
1 bunch baby bok choy, coarsely chopped, or 2 cups fresh spinach
2 celery ribs, thinly sliced
1 cup uncooked extra-wide egg noodles
1/2 cup coarsely chopped fresh basil

Directions

1

Combine sausage, bread crumbs, egg and 2 tablespoons green onion; mix lightly but thoroughly. Shape into 3/4-in. balls.
2

In a large saucepan, bring broth and soy sauce to a boil. Carefully drop meatballs into soup. Stir in bok choy, celery and noodles; return to a boil. Cook, uncovered, until meatballs are cooked through and noodles are tender, 10-12 minutes. Stir in basil and remaining green onions; remove from heat.