Deconstructed Wonton Soup with Scallion Pork Meatballs

This deconstructed version of traditional wonton soup is easier to make than the original, but no less delicious. We cook the components individually before bringing everything together in one savory bowl. Tender pork meatballs are seasoned with garlic, ginger, scallions, and just a hint of brown sugar. The meatballs are slow cooked in a fragrant chicken broth seasoned with sesame, soy sauce, and rice cooking wine. Bok choy, or heartier gai lan, adds a nutritious leafy green element to this dish. Instead of wonton noodles, we use fresh lasagna noodles, but dried lasagna noodles can also be used. If using dried, increase starch cooking time to 10 minutes and cut them into wide strips after cooking. A healthy sprinkle of chopped scallions and a drizzle of chili oil finish this simple and delicious soup. 

Deconstructed Wonton Soup with Scallion Pork Meatballs

  • Servings: 4
  • Difficulty: 3 hours
  • Print


  • 1 lb ground pork 
  • 4 garlic cloves, peeled and minced 
  • 2 tsp minced ginger
  • ¼ cup chopped scallions, plus extra for garnish 
  • ½ tsp salt 
  • 2 tsp brown sugar 
  • 4 cups chicken broth 
  • 1 tbsp sesame oil 
  • 2 tbsp low sodium soy sauce 
  • 2 tbsp rice wine 
  • 2 cups baby bok choy or gai lan, chopped 
  • 4-6 sheets of fresh flat pasta, cut into wide strips 
  • 1-2 tbsp chili oil (optional)


1) In a large bowl combine ground pork, garlic, ginger, scallions, salt, and sugar. Using your hands, mix until blended. Roll into 10 even meatballs and transfer to a Suvie pan. 

2) Place boy choy in a separate Suvie pan. In another large bowl, whisk together  broth, oil, soy sauce, and rice wine until blended. 

3) Pour half of the broth mixture over the meatballs and the other half over the bok choy. 

4) Place noodles in the starch pan. Place the meatballs in the top right zone of your Suvie. Place the bok choy in the top left zone, and the starch pan in the bottom right zone. Fill reservoir, input settings, and cook now or schedule. 

My Cook > Slow Cook 

High, 1 hour

Starch: 3 minutes for fresh noodles (10 minutes for dried)

5) After the cook, remove all of the pans from your Suvie. Strain the broth from the pan containing the meatballs, setting the broth aside. Return the meatballs to your Suvie and broil for 10 minutes or until golden brown.

Rinse noodles with warm water and stir with a fork to break up any sticky noodle clusters. 


Nutritional Information per serving (4 servings per recipe): Calories 523, Total Fat 12g, Total Carbohydrates 60g, Total Sodium 1508mg, Total Protein 46g

CategoriesChinese Dinner Pork
0 0 votes
Article Rating
Notify of
Inline Feedbacks
View all comments