Wonton-Style 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.
Servings Prep Time
4 40minutes
Cook Time Passive Time
5minutes 5minutes
Servings Prep Time
4 40minutes
Cook Time Passive Time
5minutes 5minutes
Ingredients
For the Soup
  • 4cups chopped bok choy
  • 1cup sliced green onionswhite and green parts
  • 1/2cup chopped fresh cilantro
  • 1tbsp soy sauce
  • 6cups low-sodium chicken broth
For the Meatballs
  • 1lb ground chicken or turkey
  • 1/4cup Chopped green onionswhite and green parts
  • 1/4cup chopped fresh cilantro or parsley
  • 1 large egglightly beaten
  • 1tbsp minced fresh ginger
  • 3cloves garlicminced
  • 2tsp soy sauce
  • 1tsp black pepper
  • 1/4tsp kosher salt
  • 1 to 2tbsp toasted 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.
Recipe Notes

PER SERVING
Calories: 300
Total Fat: 16g
Saturated Fat: 4g
Sodium: 880mg
Carbohydrates: 10g
Fiber: 2g
Sugars: 2g
Protein: 31g