Lazy Wonton Soup
A steaming bowl of Lazy Wonton Soup is like a warm hug on a chilly day — the aroma of ginger and garlic rising from the broth, the delicate bite of quartered wonton wrappers softened to pillowy sheets, and small beef meatballs that give each spoonful satisfying texture and savory depth. The scallions add a bright, oniony finish while a touch of Sriracha brings a playful heat if you want it. This recipe smells like home; it tastes like something you’d make for a family night, a quiet weekend lunch, or to soothe someone when they’re under the weather.
This version is called “lazy” because instead of folding dozens of individual wontons, we quarter the wrappers so they still catch the broth, thicken the soup slightly, and cook quickly. It’s perfect for busy weeknights, casual dinner parties, or anyone craving comfort without a complicated mise en place. If you enjoy other easy, unfussy dinners, you may also like this collection of lazy no-cook summer meals that keep things simple and delicious.
Dish Snapshot
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Easy / Weeknight-friendly
Nutrition Highlights
Estimated nutrition per serving (serves 4). These are approximate values calculated using typical ingredient profiles and are consistent with USDA FoodData Central values for similar ingredients. Actual numbers will vary with exact products and portion sizes.
- Calories: ~500 kcal
- Protein: ~30–33 g
- Carbohydrates: ~38–42 g
- Fat: ~18–22 g
- Fiber: ~2–3 g
- Sodium: ~800–1,200 mg (varies significantly depending on type/amount of soy sauce and broth)
Note: These estimates are based on governmental nutrition databases (USDA FoodData Central) and standard serving sizes. If you need precise nutrient tracking (for medical or diet reasons), weigh your specific ingredients and use a nutrition calculator or app that references USDA data.
Why You’ll Love It
- Speed and simplicity: Minimal prep, no fiddly folding, and almost everything cooks in one pot — perfect when you want comfort fast.
- Texture contrasts: Soft wonton quarters, tender baby bok choy, and small beef meatballs create an enjoyable mouthfeel in every spoonful.
- Crowd-pleaser: Mild, savory broth with options for heat or extra seasoning means this soup can be tailored to picky eaters and adventurous diners alike.
- Nostalgic and comforting: The aroma of ginger and garlic evokes many family kitchens and seasonal traditions — ideal for cozy evenings or when you want to recreate that classic soup feeling without hours in the kitchen.
Step-by-Step Instructions
Ingredients
- 2 quarts chicken stock or broth
- 1 bunch green onions, divided (reserve some for garnish)
- 1 garlic clove, thinly sliced
- 1 (3-inch) piece ginger, peeled, thinly sliced, or 2 teaspoons ground ginger, divided
- 2 tablespoons soy sauce, plus more to taste (see sodium note in Nutrition)
- 1 1/2 teaspoons rice or white vinegar
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt, divided
- 1 pound ground beef
- 2 teaspoons toasted sesame oil
- 2 teaspoons cornstarch
- 3 heads baby bok choy, roughly chopped (about 3 cups)
- 20 wonton wrappers, cut into quarters
- Sriracha Hot Sauce or Chili Crunch (optional, for serving)
Optional ingredients and substitutions
- Pork or ground turkey instead of ground beef (ground pork gives richer flavor; turkey lowers fat).
- Use vegetable stock and a plant-based ground “meat” or crumbled firm tofu for a vegetarian take.
- Gluten-free wonton wrappers or rice noodles to make the recipe gluten-free.
- Low-sodium soy sauce to reduce sodium; adjust salt to taste.
Method (step-by-step)
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Prepare the broth: In a large saucepan or pot, pour in 2 quarts of chicken stock and bring to medium heat. Add the white parts of the green onions (reserve the tops for garnish), sliced garlic, sliced ginger (or 1 teaspoon ground ginger), 2 tablespoons soy sauce, 1 1/2 teaspoons vinegar, 1 tablespoon brown sugar, and 1/2 teaspoon kosher salt. Stir and bring to a boil.
- Tip: Use a light hand with salt until you taste the broth — soy sauce and stock can already contribute plenty of sodium.
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Make the meatball mixture: In a mixing bowl, combine 1 pound ground beef with finely chopped green onion tops, the remaining grated or ground ginger (about 1 teaspoon if using ground), 1 tablespoon soy sauce (or a splash), 2 teaspoons toasted sesame oil, and 2 teaspoons cornstarch. Mix gently until just combined.
- Tip: Avoid overmixing the meat to keep meatballs tender. Use a fork or your hands and stop when evenly combined.
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Form the meatballs: Roll the meat mixture into small, bite-sized meatballs (roughly 1 inch / tablespoon-sized). This should yield about 18–24 small meatballs depending on size.
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Cook the meatballs: Once the broth is boiling, gently drop the meatballs into the pot. Reduce heat to a gentle simmer and cook for about 5 minutes, until meatballs are mostly cooked through (internal temperature of ground beef should reach 160°F / 71°C).
- Tip: Use one meatball to check doneness by slicing it to ensure there’s no pink inside.
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Add wontons and bok choy: Stir in the quartered wonton wrappers and roughly chopped bok choy. Add the remaining 1/2 teaspoon kosher salt (or adjust to taste). Continue to simmer for an additional 8 minutes, or until the wonton pieces are tender and the bok choy is wilted and bright green.
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Finish and serve: Taste the broth and adjust seasoning with soy sauce, vinegar, or a pinch of sugar as needed. Ladle soup into bowls and garnish with the reserved green onion tops. Offer Sriracha or chili crunch on the side for those who like heat. Serve immediately.
Practical tips
- Wonton wrapper timing: Quartered wrappers cook quickly; add them in the last 8 minutes to avoid turn-to-mush.
- Doneness cues: Meatballs should be firm and no longer pink in the center; bok choy stems should be tender-crisp.
- Broth clarity: Simmer gently rather than rolling boil to keep a clearer broth and evenly cooked meatballs.
Best Pairings
- Simple sides: A small plate of lightly dressed cucumber salad or pickled vegetables balances the warm, savory broth.
- Rice or noodles: Serve with steamed jasmine rice on the side for heartier appetites, or add a small nest of thin rice or egg noodles into bowls before ladling soup. You might enjoy it as a lighter counterpart to a classic homemade chicken noodle soup.
- Drinks: Jasmine tea or a light lager keeps the meal bright and refreshing.
- Presentation tip: Serve in shallow wide bowls so the wonton quarters sit visibly on top; finish with a drizzle of sesame oil for an aromatic shine.
Storing Leftovers
- Room temperature: Do not leave the cooked soup at room temperature for more than 2 hours (follow food safety guidelines).
- Refrigerator: Store cooled soup in airtight containers for up to 3–4 days. Reheat gently on the stovetop; you may need to add a splash of water or stock if the wonton pieces absorb too much liquid.
- Freezer: Because of the delicate texture of wonton wrappers and bok choy, freezing is not ideal — wrappers can get gummy and bok choy becomes limp. If you want to freeze components, cook and freeze the meatballs separately (up to 2 months) and thaw/reheat in fresh broth when ready.
Chef’s Advice
- Use smaller meatballs: Smaller meatballs cook quickly and stay tender — about a tablespoon of meat per ball is ideal.
- Balance the broth: Taste as you go. A bit more soy sauce for savoriness, a splash of vinegar to brighten, or a pinch of sugar to round flavors can transform the bowl.
- Cut wontons uniformly: Quartered wrappers that are similar sizes cook evenly; varied pieces lead to mixed textures.
- Control sodium: If using store-bought broth and regular soy sauce, consider low-sodium options to better control the soup’s saltiness.
- If making ahead: Cook the meatballs and broth, but add wontons and bok choy just before serving to preserve texture.
Creative Twists
- Pork & chive: Substitute ground pork for beef and add finely minced chives to the meat mixture for a traditional flavor profile.
- Spicy miso: Stir 1 tablespoon white miso into the hot broth at the end for umami depth, and add chili oil for heat.
- Vegetarian version: Use firm tofu (mashed with cornstarch) or a plant-based ground “meat” for the meatballs, and swap chicken stock for a rich vegetable broth. Use tamari to keep it gluten-free if you use GF wrappers.
- Seafood spin: Use ground shrimp or finely chopped raw shrimp mixed with a little cornstarch and sesame oil to make shrimp balls; reduce cook time accordingly.
All Your Questions Answered
Q: Can I make this gluten-free?
A: Yes — use gluten-free wonton wrappers or replace with rice noodles; use tamari or a gluten-free soy sauce.
Q: How do I prevent the wonton pieces from becoming mushy?
A: Add them in the last 6–8 minutes and simmer gently; avoid vigorous boiling.
Q: Can I swap ground beef for ground turkey?
A: Absolutely. Ground turkey reduces fat but can be drier; adding a touch more sesame oil or an egg to the mixture can help bind and moisten.
Q: Is it safe to reheat this soup multiple times?
A: Reheat only once to minimize food-safety risks. Store leftover soup in the fridge and reheat until steaming hot.
Q: How can I reduce sodium?
A: Use low-sodium chicken stock and low-sodium soy sauce, and taste before adding extra salt.
Conclusion
Give this Lazy Wonton Soup a try the next time you want a bowl that’s quick, comforting, and full of layered flavors — it’s forgiving, flexible, and easy to personalize. If you’d like to compare other takes on this simple classic, check out the original Lazy Wonton Soup Recipe for another home-cook perspective, and read a different, equally cozy version at Lazy Wonton Soup – Mountain Cravings. Share your photos and tweaks in the comments — I love hearing how you make this soup your own.
Print
Lazy Wonton Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and comforting soup featuring quartered wonton wrappers, beef meatballs, and a flavorful broth with ginger and garlic.
Ingredients
- 2 quarts chicken stock or broth
- 1 bunch green onions, divided (reserve some for garnish)
- 1 garlic clove, thinly sliced
- 1 (3-inch) piece ginger, peeled, thinly sliced, or 2 teaspoons ground ginger, divided
- 2 tablespoons soy sauce, plus more to taste
- 1 1/2 teaspoons rice or white vinegar
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt, divided
- 1 pound ground beef
- 2 teaspoons toasted sesame oil
- 2 teaspoons cornstarch
- 3 heads baby bok choy, roughly chopped (about 3 cups)
- 20 wonton wrappers, cut into quarters
- Sriracha Hot Sauce or Chili Crunch (optional, for serving)
Instructions
- In a large saucepan, bring 2 quarts of chicken stock to medium heat. Add the white parts of the green onions, sliced garlic, ginger, soy sauce, vinegar, brown sugar, and 1/2 teaspoon salt. Stir and bring to a boil.
- In a mixing bowl, combine ground beef with chopped green onion tops, remaining ginger, 1 tablespoon of soy sauce, sesame oil, and cornstarch. Mix gently until combined.
- Roll the mixture into small, bite-sized meatballs, yielding about 18–24 small meatballs.
- Drop the meatballs into the boiling broth and reduce heat to a gentle simmer. Cook for about 5 minutes until nearly cooked through.
- Add the quartered wonton wrappers and chopped bok choy, stirring in the remaining 1/2 teaspoon salt. Simmer for an additional 8 minutes until wontons are tender and bok choy is wilted.
- Taste and adjust seasoning as needed. Serve hot, garnished with reserved green onion tops and Sriracha if desired.
Notes
Use low-sodium options for broth and soy sauce to control sodium content. Wonton wrappers cook quickly; ensure they’re added in the last 8 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 1000mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
