Meatball Soup

I was supposed to do siomai (steamed dumplings) but I ran out of wonton wrappers, I only have half a pack and wasted most of it in practising, most of it got torn, I managed to make some that looked close to decent, I steamed them, some have the wrapper stuck in the bottom and they were the saddest looking dumplings I have laid eyes on, unrecognizable but still delicious. I need a lot of practise so I can make it look like the dumplings we eat on dimsum houses. It’s easier when I’m making this for wonton soup, I just fold them like little envelopes, easy.

There were no more wrappers but I’m not gonna give up on that siomai I’ll try and try until I got it right, they’re delicious especially with soy sauce. I decided to just turn the meat patties into meatballs and make…wonton meatball soup! This is my recipe for wonton soup, but since I don’t have wonton wrappers, I couldn’t label it so, but it is exactly the same, so if you want to make pancit molo (Filipino dumpling soup), you may use this recipe too. This soup is delicious! You can serve this with crusty bread and it can be a meal in itself or as a side dish/appetizer.

or Wonton Soup sans Wonton wrapper


  • 1 lb / 500g ground pork
  • 1 large red onion, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 tablespoon soysauce
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon worcestershire sauce
  • dash of ground cayenne peppers (optional)
  • 1-2 tablespoons water

    * turn this into a pancit molo by wrapping the meat in wonton wrapper or if you want steamed dumplings, just go ahead and steam them if you know how to properly do it.

    olive oil or cooking oil
    1 garlic clove, minced
    1 medium red onion, minced
    ginger, crushed and sliced thinly
    4 cups chicken stock
    2 cups water
    1 carrot, sliced thinly
    1/2 cup cabbage, sliced thinly
    1 1/2 teaspoons fish sauce (patis)
    salt and pepper to taste

    In a large bowl, mix all the ingredients for the meatballs. Form into balls (you decide what size you want for your meatballs). Lay the meatballs in a tray or plate and cover with plastic wrap and set aside in the fridge.

    Meanwhile, heat about 1-2 tablespoon of olive oil in a saucepan, saute the garlic, onion, ginger, cook for about a minute or two then pour in the chicken stock and water. Season the broth and bring to a boil, have a taste; adjust seasoning to your taste if necessary.

    Drop meatballs, one at a time, bring to boil, you’ll know when it’s cooked when they float on top. Add carrots and cabbage strips, cook for r5 minutes more and that’s it, you’re done!

    Happy Cooking!


  • Leave a Reply

    Your email address will not be published.