Deconstructed wonton egg drop soup🥟 All the flavors, with half the effort 🫶 For the Wonton Chicken Meatballs: - 1 lb ground chicken - 1/2 cup panko breadcrumbs - 1 egg - 2 tbsp green onions, chopped - 2 garlic cloves, crushed - 2 tbsp picked ginger, minced - 2 tsp oyster sauce - 4 tsp ponzu sauce - 1/4 tsp pepper - 1/2 tsp onion powder - 1/4 tsp salt Combine all of the ingredients, roll into tiny meatballs, and then place on a baking sheet with a drizzle of olive oil. Bake on 400º for around 8 minutes, or until the meatballs reach 165º internally. For the Wonton Egg Drop Soup: - 1/2 cup white onions, chopped - 2 1/2 cups shiitake mushrooms, thinly sliced - 5 cups low-sodium chicken broth - 2 1/2 tsp corn starch - 10 wonton sheets - 2 eggs - 2 tbsp green onions, chopped - 2 tsp soy sauce - 1/4 tsp turmeric - Salt & pepper, to taste - Our wonton chicken meatballs 1. In a pot on medium heat, add a drizzle of avocado or olive oil and sauté the chopped onions and mushrooms for 7 minutes. 2. Stir the corn starch into a cup of broth to create a slurry. Add the chicken broth and slurry into the pot. Then, add green onions, soy sauce, and turmeric. Season with salt and pepper to taste. 3. In a bowl, scramble the eggs. Slowly pour the eggs into the soup to form ribbons. Slowly stir with a spoon, being careful not to break up the eggs too much. 4. Cut the wonton wrappers into thin strips and add them to the soup. These will cook quickly. 5. Add the meatballs. Let the soup simmer until it thickens, about 15 minutes. Then, top with more green onions and enjoy! #souprecipe #soupseason #wontonsoup #wonton #eggdropsoup
