Deconstructed Wonton Soup

• 6 ounces bulk pork sausage
• 1/3 cup panko (Japanese) bread crumbs
• 1 large egg, lightly beaten
• 2 tablespoons plus 1/3 cup thinly sliced green onions, divided
• 1 carton (32 ounces) reduced-sodium chicken broth
• 1 tablespoon reduced-sodium soy sauce
• 1 bunch baby bok choy, coarsely chopped, or 2 cups fresh spinach
• 2 celery ribs, thinly sliced
• 1 cup uncooked extra-wide egg noodles
• 1/2 cup coarsely chopped fresh basil

1. Combine sausage, bread crumbs, egg and 2 tablespoons green onion; mix lightly but thoroughly. Shape into 3/4-in. balls.
2. In a large saucepan, bring broth and soy sauce to a boil. Carefully drop meatballs into soup. Stir in bok choy, celery and noodles; return to a boil. Cook, uncovered, until meatballs are cooked through and noodles are tender, 10-12 minutes. Stir in basil and remaining green onions; remove from heat.

pork sausage, bread crumbs, egg, green onions, chicken broth, soy sauce, choy, celery, egg noodles, fresh basil

Taken from www.tasteofhome.com/recipes/deconstructed-wonton-soup/ (may not work)