I’ve been craving a soup with a simple broth, some spinach, and a few tender wonton meatballs.
I’ve been thinking about making this soup for months. No years. I love wonton soup. But I’ve stayed away from take-out soup for many years now.
So it has come to this. And there’s no dough here. It might also seem a bit strange to combine shrimp and chicken, but the textures and flavors compliment each other well. If you prefer pork in your wonton meat, feel free to swap the chicken with ground pork.
You may notice that I didn’t use soy sauce or fish sauce. I prefer to stay as clean as possible with this recipe, using little to no processed food. I do add some toasted sesame oil for a bit of flavor. Feel free to add a dash or two of soy sauce or fish sauce to make it authentic or more to your taste.
Wonton Meatball Soup
- 8-10 medium shrimp, cooked
- 3 green onions trimmed and diced
- 1 pound ground chicken
- 1 large egg
- 1/2 teaspoon salt for the meatballs
- 1 teaspoon toasted sesame oil
- 8 cups chicken or vegetable broth
- 1 teaspoon salt for the broth
- 2 cups spinach, coarsely chopped
- Preheat your oven to 350°F (180°C, or gas mark 4).
- Prepare a baking sheet with parchment paper or a non-stick mat.
- Finely chop the shrimp and green onion. I chop them in a food processor but you can also chop them by hand with a knife.
- Add the shrimp mixture, chicken, egg, salt, and toasted sesame oil to a large bowl, and mix until well blended.
- Shape the mixture into meatballs, placed on the baking sheet.
- Bake the meatballs for 20 minutes.
- While the meatballs are baking, add the broth and salt to a stockpot and bring to a boil. Simmer until the meatballs are ready.
- Add the spinach to the broth and cook for 5 minutes, or until wilted.
- Combine the meatballs and broth and serve hot.