Categories: Eats, Life Style

Naked Wonton Soup

Hey, What’s Cookin’?

Today–while you’re finalizing plans for your wildest and craziest New Year’s Eve EVAH!!!–you may want to take the time to stock up on some New Year’s Day essentials: a couple bottles of electrolyte drinks or coconut water, a small carton of reduced-sugar fruit juice, and a gallon’s worth of your favorite still or sparkling water.  Just in case.  You know it doesn’t take much alcohol in one evening to make the next day kind of miserable, and it’s better to be prepared.

You also might want to refresh your memory on good ways to cope with a hangover and re-read the last “Recipe of the Week” post of 2017:

Not Cooking Today — Recipe of the Week

You may also want to do some quick and easy meal prep today, so you can have a leisurely New Year’s Day. I have the perfect recipe for you: a m.e.l.t.-approved version of a universal favorite that always hits the spot no matter how you’re feeling: Wonton Soup.

This soup passes the m.e.l.t. test by being “naked”; that is, by not using flour-based wonton wrappers. The wonton filling is simply shaped into mini meatballs and added to the delectable broth, providing flavor and protein.  Bonus: not using wonton wrappers saves a lot of time making the soup!

Your family is going to love Naked Wonton Soup, so you’ll have everyone’s mealtime covered as well as facilitating your own “recovery” from last night’s partying!

Naked Wonton Soup

Adapted from: a recipe by Seonkyoung Longest on Tastemade
Serves: 6


For the broth:

  • 5 cups organic chicken stock or chicken bone broth (does not need to be low sodium)
  • 5 cups water
  • 2 tsp soy sauce
  • 6 cloves garlic; peeled & crushed (not chopped)
  • 2 oz fresh ginger slices; 6 to 8 slices, 1/8-inch thick
  • 4 green onions, cut in half
  • 1/2 tsp salt
  • 1/4 tsp black or white pepper
For the meatballs:
  • 16 ounces ground chicken
  • 4 tsp soy sauce
  • 4 tsp Shaoxing (Chinese) cooking wine; can substitute dry Sherry
  • 4 tsp cornstarch
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 tsp fish sauce
  • 4 garlic cloves, finely chopped
  • 4 green onions, white and light green parts, finely chopped
  • 1/2 tsp black or white pepper
For the garnish:
  • 4  green onions sliced thinly on the diagonal
  • 1/3 cup loosely-packed cilantro leaves, roughly chopped (use parsley leaves if you dislike cilantro)


  1. In a large pot, add all ingredients for the broth. Bring to a boil, reduce heat to low, and simmer for 10 to 15 minutes. Turn off heat.

  2. In a large mixing bowl, combine all the ingredients for the meatballs. Mix until all ingredients are well-blended.
  3. Scoop up a tablespoon of the meat mixture and shape into a small ball. Place mini meatball on a baking sheet lined with parchment paper. Repeat until all meatballs are made.

  4. Scoop out and discard all solid ingredients from broth pot and bring it back to a simmer (not a boil!). Gently drop the meatballs into the broth and simmer for 15-20 minutes, until the centers of the meatballs are no longer pink.  Taste the broth and adjust any seasonings.

  5. Fill individual soup bowls and garnish with green onion & cilantro.


  1. Traditionally, wonton soup is made with ground pork. I’ve used ground chicken here (for delicate stomachs) but you can swap the chicken for an equal amount of ground pork if you prefer.
  2. If your family protests the lack of wontons, boil a package of extra-wide egg noodles separately so they can add the cooked noodles to their servings.



Photograph via Pinterest

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