Name: Wonton-Style Meatball Soup
Prep time: 40 min
Cook time: 5 min
Yield: 4
Cuisine: Asian
Ingredients: 4 cups chopped bok choy; 1 cup sliced green onions (white and green parts); 1/2 cup chopped fresh cilantro; 1 tbsp soy sauce; 6 cups low-sodium chicken broth; 1 lb ground chicken or turkey; 1/4 cup Chopped green onions (white and green parts); 1/4 cup chopped fresh cilantro or parsley; 1 large egg (lightly beaten); 1 tbsp minced fresh ginger; 3 cloves garlic (minced); 2 tsp soy sauce; 1 tsp black pepper; 1/4 tsp kosher salt; 1 to 2 tbsp toasted sesame oil; 1 tsp black pepper; 1/4 tsp kosher salt; 1 tbsp to 2toasted sesame oil

Wonton-Style Meatball Soup

By :Urvashi Pitre

instant pot recipes, pressure cooker wonton meatball soup

What’s wonderful about this light but filling soup is that you use many of the same ingredients in the meatballs as you do in the soup, which makes it quite efficient. So the long list of ingredients is actually many of the same ingredients but used in two ways. I find it most effective to prep the soup and the meatballs at the same time so I’m only touching each ingredient once.

Course

Main Course, Soup

Cuisine

Asian, Modern

Difficulty

Medium

Browse Category

Meat, Soups, Stews & Broths

Duration

30-60 min

Diet	Dairy Free, Low Carb, Nut Free

Cooking Technique

Pressure Cook

Main Ingredient

Bok Choy, Ground Turkey, Sesame Oil

Keyword

instant pot recipe, instant pot soup recipe, pressure cooker recipes

Prep Time

40 minutes

Cook Time

5 minutes

Passive Time

5 minutes

Servings

Ingredients

For the Soup

4 cups chopped bok choy
1 cup sliced green onions white and green parts
1/2 cup chopped fresh cilantro
1 tbsp soy sauce
6 cups low-sodium chicken broth

For the Meatballs

1 lb ground chicken or turkey
1/4 cup Chopped green onions white and green parts
1/4 cup chopped fresh cilantro or parsley
1 large egg lightly beaten
1 tbsp minced fresh ginger
3 cloves garlic minced
2 tsp soy sauce
1 tsp black pepper
1/4 tsp kosher salt
1 to 2 tbsp toasted sesame oil

1 tsp black pepper
1/4 tsp kosher salt
1 tbsp to 2toasted sesame oil

Course

Main Course, Soup

Cuisine

Asian, Modern

Difficulty

Medium

Browse Category

Meat, Soups, Stews & Broths

Duration

30-60 min

Diet	Dairy Free, Low Carb, Nut Free

Cooking Technique

Pressure Cook

Main Ingredient

Bok Choy, Ground Turkey, Sesame Oil

Keyword

instant pot recipe, instant pot soup recipe, pressure cooker recipes

Prep Time

40 minutes

Cook Time

5 minutes

Passive Time

5 minutes

Servings

Ingredients

For the Soup

4 cups chopped bok choy
1 cup sliced green onions white and green parts
1/2 cup chopped fresh cilantro
1 tbsp soy sauce
6 cups low-sodium chicken broth

For the Meatballs

1 lb ground chicken or turkey
1/4 cup Chopped green onions white and green parts
1/4 cup chopped fresh cilantro or parsley
1 large egg lightly beaten
1 tbsp minced fresh ginger
3 cloves garlic minced
2 tsp soy sauce
1 tsp black pepper
1/4 tsp kosher salt
1 to 2 tbsp toasted sesame oil

1 tsp black pepper
1/4 tsp kosher salt
1 tbsp to 2toasted sesame oil

Instructions

1. For the Soup: In the Instant Pot, combine the bok choy, green onions, cilantro, soy sauce, and broth. Stir well.
2. For the Meatballs: In a large bowl, combine the ground chicken, green onions, cilantro, egg, ginger, garlic, soy sauce, pepper, and salt. Mix gently. Using your hands or a small scoop, shape the mixture into meatballs. Place the meatballs in the pot.
3. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 2 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 5 minutes, then release any remaining pressure.
4. Stir in the sesame oil and serve. Even Faster Tip: Make a double batch of the meatballs. Freeze one half uncooked, or bake and then freeze so you can make the soup even faster next time.