Lazy girl wonton egg drop soup

For the Wonton Chicken Meatballs: 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. 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!