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WW Recipe of the Day: Low Carb Broken Wonton soup
“Eat at home, like you do out.” I read this and realized I needed to start exploring more simple Asian soup and noodle bowl recipes. They are fresh and full of flavor. I find myself ordering them often. But I never make them at home.
Warm and filling, Asian soups are a great winter option, and really are pretty basic—broth, noodles, protein and herbs. But could I make something as flavorful at home?
Then I came across this recipe in Martha Stewart Living magazine for Broken Wonton Soup. The broth was just as good as something you would order out. The key was simply simmering cilantro stems, something I never would have thought to do. Thanks, Martha!
I look forward to using this base for other soup and noodle bowl variations. To spice it up you could always add a green chili, red chili flakes or chili paste. The options are endless.
How Many Calories and WW Points in Low Carb Broken Wonton Soup?
According to my calculations, each 1-1/3 cup serving has 248 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 SmartPoints (Green plan)
4 SmartPoints (Blue plan)
4 SmartPoints (Purple plan)
7 PointsPlus (Old plan)
How to Make Broken Wonton Soup
Gather and prepare the ingredients: avocado oil, sliced garlic, sliced fresh ginger, chicken broth, water, finely chopped cilantro leaves (saving the stems), reduced-sodium soy sauce, remove casings from breakfast sausage, bok choy roughly chopped and wonton wrappers quartered diagonally.
Prepare the broth by adding oil to the saucepan and heating over medium-high heat. Add the garlic and ginger and sauté for 30 seconds.
Add the broth, water, cilantro stems and 1 Tbsp soy sauce. Once it boils, reduce heat and simmer broth for 20 minutes, covered.
Remove cilantro stems from the broth.
Prepare the sausage balls by combining the sausage, 1 Tbsp soy sauce and chopped cilantro in a medium bowl. Mix well.
Roll meat into small, 1-inch round balls.
Add the chopped bok choy and the prepared sausage balls to the broth.
Cover and cook for 5 to 6 minutes, or until the meat is cooked through.
Stir in the wonton wrappers to help prevent them from sticking together.
Serve soup topped with fresh chopped cilantro, if desired.
Recipe Notes
Ideas for ingredient swaps:
- Use chicken or pork sausage
- Substitute meatballs with shrimp
- Substitute Swiss chard for bok choy
- Add zucchini noodles in place of wonton wrappers for a Paleo, Keto friendly option
Serving Suggestions
Serve with side mixed green salad or this skinny cucumber salad…
Serve with Asian Pineapple Slaw
Ways to Use Leftovers
Make fried rice.
Drain broth from soup, dice remaining ingredients. Add to:
- 2 cups cooked rice
- 1 egg, beaten
- 1/2 cup frozen peas, thawed
- 2 tablespoons soy sauce
Drain the broth and add wonton soup ingredients as a filling to an omelet.
If you’ve made this Low Carb Broken Wonton Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Low Carb Broken Wonton Soup
Equipment
Ingredients
- 1 teaspoon avocado oil (or another neutral oil like canola)
- 1 tablespoon garlic, sliced
- 1 tablespoon fresh ginger, sliced
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 tablespoons finely chopped cilantro leaves, stems reserved
- 2 tablespoons reduced-sodium soy sauce
- 12 ounces uncooked breakfast turkey sausage, casings removed
- 12 ounces bok choy (2 medium or 3 small), roughly chopped
- 6 wonton wrappers, quartered diagonally
Instructions
- Add avocado oil to saucepan and heat over medium-high heat.
- Add garlic and ginger and sauté for 30 seconds.
- Add broth, water, cilantro stems and 1 tablespoon soy sauce. Once it boils, reduce heat and simmer for 20 minutes, covered.
- Remove cilantro stems.
- Combine sausage, 1 tablespoon soy sauce and chopped cilantro in a bowl. Roll into small 1-inch balls.
- Add chopped bok choy and sausage balls to saucepan.
- Cover pan for 5-6 minutes and cook until meat is cooked through.
- Add wonton wrappers, and stir to prevent sticking.
- Serve topped with fresh chopped cilantro (optional).
Notes
(Must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 7 PointsPlus (Old plan) Variations and Substitutions:
- Use chicken or pork sausage
- Substitute meatballs with shrimp
- Substitute Swiss chard for bok choy
- Add zucchini noodles in place of wonton wrappers for a Paleo, Keto friendly option
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Martha Stewart Living Magazine, November 2018
Happy to find this recipe. I always have leftover wontons after baking a few. Super simple, but full of flavor. Thanks!
Since finding this recipe I have made it twice. Delicious! I added a jalapeno to the simmering broth for a bit of spice. You MUST stir the wontons well. The first time they were all stuck together?
Really flavorful. My sausage meatballs crumbled and did not hold together. Any suggestions? Other then that it was delicious.
Thanks for the recipe.
Hi Anne, the only suggestion I can think of is to pack/roll your meatballs more tightly when you are making them. Hope this helps!