Wonton-Style Meatball Soup


  • 4 cups chopped bok choy
  • 1 cup sliced green onions
  • 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
  • 1/4 cup chopped fresh cilantro or parsley
  • 1 large egg
  • 1 tbsp minced fresh ginger
  • 3 cloves garlic
  • 2 tsp soy sauce
  • 1 tsp black pepper
  • 1/4 tsp kosher salt
  • 1 to 2 tbsp toasted sesame oil
  • For the Soup: In the Instant Pot, combine the bok choy, green onions, cilantro, soy sauce, and broth. Stir well.
  • 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.
  • 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.
  • 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.
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