Deconstructed Wonton Soup 🥟 Inspired by Eat Figs Not Pigs Meatballs: 1 lb ground pork 4 stalks green onion, diced (plus more for garnish) 2 tsp grated ginger 3 cloves grated garlic 2 tbsp soy sauce 2 tsp sesame oil 2 tsp rice vinegar 1 tsp white pepper 2 tbsp cornstarch Broth: 6 cups chicken broth (@Kettle & Fire) 5-6 cloves garlic, smashed (to taste) 1-inch piece ginger, sliced 1 onion, quartered 1 tbsp lemongrass paste (can use fresh) 1-2 tbsp soy sauce (to taste) 1 tbsp sesame oil (to taste) 1 tbsp rice vinegar (to taste) 1 tsp white pepper Pinch of salt (to taste) 1-2 teaspoons fish sauce (optional) 16-20 wonton wrappers, cut in 4 6 baby bok choy, rinsed and chopped Chili oil (for garnish) I used @Momofuku 1. In a mixing bowl, combine the ground pork, green onion, ginger, garlic, soy sauce, sesame oil, white pepper, rice vinegar, and cornstarch. Mix until just combined and form into small meatballs, about 1 inch in diameter. Set aside. 2. In a large pot, heat about 1 tbsp of sesame oil over medium heat. Add the onion, smashed garlic, sliced ginger, and lemongrass paste. Sauté for 3-4 minutes, until the aromatics are fragrant. (you might need to add a drizzle of olive oil to prevent burning) 3. Pour in the chicken broth and season with soy sauce, rice vinegar, sesame oil, white pepper, pinch of salt, and fish sauce (if using). Bring to a boil, then reduce heat and simmer for 20 min. 4. Strain the broth to remove the onion, garlic and ginger. 5. Return the broth to the pot and bring it back to a simmer. Gently drop the meatballs into the broth and let them cook for about 10-15 minutes, or until cooked through and float to the top. 6. Gently drop in the wonton wrappers in batches, and let them cook for about 3-5 minutes, or until they float to the top. Add the bok choy and let cook for another 2-3 minutes, until wilted but still retains some texture. 7. Taste and adjust seasoning as needed (soy sauce, rice vinegar, chili oil, fish sauce, etc.) 8. Serve and garnish with a drizzle of chili oil and green onions. Enjoy! #soup #soupseason #souprecipe #wontonsoup #wonton #wontons #easyrecipes #bokchoy #dinnerideas #deconstructedwontonsoup #souptok #foodtok #cooking

Deconstructed wonton soup dropping tomorrow ✨ #heresyourbite #wontonsoup #wonton #wontons #deconstructedwontonsoup #soup #souptok #soupseason #souprecipe #foodtok #cooking #bokchoy

Italian Wedding Soup Recipe ✨ Here’s how to make it: Meatballs: ½ lb ground beef ½ lb ground pork 1/4 cup parsley, chopped 3-4 basil leaves, chopped Salt and pepper, to taste 1 tsp dried oregano 1 tsp calabrian chili paste (or red pepper) 1 egg, beaten 2-3 cloves garlic, grated 1/2 cup Parmesan cheese, grated 1 cup day-old bread, torn into pieces ¼ cup milk (to soak the bread) Olive oil (for searing) Soup: 1 tbsp olive oil 1 medium onion, diced 2 stalks celery, diced 2 stalks carrots, diced 1 tbsp Italian seasoning 1-2 tsp calabrian chili paste, to taste 6 cloves garlic, minced, to taste ½ cup dry white wine 8 cups chicken broth (@Kettle & Fire) Parmesan rind Bay leaf Rosemary sprig Few thyme sprigs 1 cup acini di pepe (or other small pasta) 2 cups fresh spinach (or kale) ½ cup parmesan Salt and pepper, to taste Instructions 1. In a bowl, soak the torn day-old bread in milk for 5-10 minutes. Squeeze out excess liquid. 2. Combine the soaked bread, beef, pork, parsley, basil, salt, pepper, oregano, calabrian chili, garlic, egg, and Parmesan. Mix until just combined. 3. Form the mixture into small meatballs and place them on a tray or plate. 5. Heat a large soup pot over medium heat and add 1 tbsp olive oil. 6. Brown the meatballs in batches (don’t overcrowd the pot), turning occasionally, until golden on all sides. They don’t need to be fully cooked. Remove from the pot and set aside. Add oil in between batches if needed. 7. In the same pot, heat another tbsp of olive oil over medium heat. Add the chopped onion, carrots, celery, salt, pepper, oregano, and calabrian chilio. Sauté for 5–7 minutes until the vegetables soften. 8. Stir in the minced garlic and cook for 30 seconds. 9. Pour in the wine, if using, and let simmer for 2-3 minutes. 10. Pour in the chicken broth, season with salt and pepper, and bring it to a simmer. 11. Gently drop the meatballs into the broth. Add in the parmesan rind, bay leaf, rosemary, and thyme. Simmer for 8-10 minutes. 12. Pour in the acini di pepe and simmer for another 10 minutes, or until the pasta is tender. 13. Add the fresh spinach and stir until wilted. 14. Add the parmesan cheese and taste for seasonings. 15. Serve with extra parmesan and fresh parsley or basil. Enjoy! #italianweddingsoup #soup #soupseason #souprecipe #weddingsoup #dinner #dinnerideas #easyrecipes #comfortfood #foodtok #cooking #souptok #cozyfood

Creamy Chicken Noodle Soup with Potatoes 🤩 I saw @Alyssa Alonso make a version of this last year, and I’ve been making this ever since. Here’s how:
 2 T butter 2 T olive oil 2 chicken breasts, seasoned 1/2 large yellow onion, diced 3 stalks celery, diced 2-3 large carrots, diced 1 T Italian seasoning 1 tsp red pepper flakes, to taste
Salt and pepper, to taste 8-10 cloves garlic, minced
1/2 cup dry white wine, optional 6 cups chicken broth 2-3 cups diced Yukon gold potatoes 1-2 tsp chicken boullion, optional 1 Parmesan rind, optional 1 bay leaf 1/2 - 1 cup heavy cream, to taste Juice of 1/2 lemon 1/4 cup fresh parsley, to taste 2 T fresh dill, to taste 1 T fresh rosemary, to taste 1 T fresh thyme, to taste
1 lb egg noodles, cooked separately
 Garnish: Freshly grated Parmesan, lemon juice, fresh dill, black pepper, red pepper, olive oil 1. Cook the egg noodles in salted water according to package instructions. Drain and set aside. 
2. In a large soup pot or Dutch oven, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat. Sear the chicken breasts on both sides until golden, about 3-4 minutes per side, then remove them from the pot and set aside. 3. Add the remaining olive oil and butter to the pot. Lower the heat to medium, then add the onion, celery, and carrot. Season with salt, pepper, Italian seasoning, and red pepper flakes (if using), and sauté for 5-7 minutes until the vegetables are softened. 4. Add the garlic and cook for another 30 seconds until fragrant. Pour in the wine, if using, stir and let simmer for 2 minutes. 5. Pour in the chicken broth, season with salt and pepper. 
6. Add the diced potatoes, chicken bouillon, Parmesan rind, and bay leaf. Stir to combine, then return the seared chicken breasts to the pot. 7. Bring the mixture to a boil and simmer for 15-20 minutes, until the potatoes are fork-tender. 8. Remove the chicken breasts from the pot, shred them using two forks, and set aside. 9. Check the potatoes to ensure they’re done, then remove the Parmesan rind and bay leaf. 10. Stir in the heavy cream and lemon juice, followed by the parsley, dill, rosemary, and thyme. 11. Return the shredded chicken to the pot, taste for seasoning, and adjust as needed. 12. Serve the soup over the cooked egg noodles, topping each bowl with additional Parmesan, lemon juice, black pepper, red pepper flakes, dill, and a drizzle of olive oil. Enjoy! #chickennoodlesoup #chickensoup #soup #souptok #soupseason #souprecipe #easyrecipe #dinner #dinnerideas #easydinner #foodtok #cooking #easymeal #easymeals

Anna Paul’s Turkish Pasta ❤️‍🔥 I combined @Anna Paul’s recipe with @Meliz Cooks and it was delicious! If I made this again, I would top with some mint to go with the lamb, but it was still amazing. I mostly eyeballed the recipe, but here’s how to make it: Garlic Yogurt 1 cup @FAGE Greek yogurt 4-5 cloves garlic, grated Juice from 1/2 lemon Salt, to taste Spiced Lamb: 2 tbsp olive oil 1/2 yellow onion, diced 1-2 tsp each: paprika, Aleppo pepper (optional), cumin (optional) Salt and pepper, to taste 3-4 cloves garlic, minced 1 lb ground lamb or beef 2-3 tbsp tomato paste Paprika Butter: 1/4 cup butter 1 tbsp paprika 2 tsp Aleppo pepper Toppings: Cherry tomatoes, quartered Fresh parsley (or mint) chopped Feta cheese (optional) Additional lemon wedges 1 lb cooked pasta 1. Cook the pasta according to package instructions, then drain and set aside. (Tip: reserve pasta water and toss with the cooled pasta to reheat once ready to serve) 2. In a small mixing bowl, combine Greek yogurt, grated garlic, a pinch of salt, and the juice from half a lemon. Taste for seasoning and set aside. 3. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add diced onion, a pinch of salt and pepper, and 1-2 teaspoons each of paprika, Aleppo pepper, and cumin. Sauté for about 5 minutes until the onions are softened. 4. Stir in minced garlic and cook for another 30 seconds until fragrant. 5. Add ground lamb to the pan, season with salt and pepper, and break it up with a wooden spoon. Cook until browned and fully cooked, about 7-10 minutes. 6. Clear a space in the center of the pan and add tomato paste. Let it cook undisturbed for 1-2 minutes to caramelize slightly, then mix it into the rest of the ingredients. Cook for another 2-3 minutes, then set aside. 7. In a small saucepan, melt butter over medium-low heat. Stir in 1 tablespoon of paprika and 2 teaspoons of Aleppo pepper until combined, then remove from heat. 8. To assemble, place the cooked pasta in a serving bowl. Top with garlic yogurt, a drizzle of paprika butter, the spiced lamb, more paprika butter, quartered cherry tomatoes, freshly chopped parsley, crumbled feta, and more paprika butter. Finish with a squeeze of lemon and enjoy! #turkishpasta #annapaulpasta #turkish #turkishfood #turkishrecipe #easyrecipe #pasta #easyrecipe #easydinner #dinnerideas #dinner #cooking #foodtok