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Step 1: Crock Pot Pork Stock.
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Wash the meat. Place in Crock Pot. Cut the onion in quarters and add to the pot. Add the bay leaf and water. Cover with a lid and cook on high for 5 hours, or low for 8-10 hours.
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Remove the meat, onion, and bay leaf. Remove any excess fat from the meat. Save the meat for another meal.
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Skin any fat from the top of the broth and discard. For the clearest broth, drain through cheesecloth.
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Let cool.
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SIDE NOTE - This recipe can also be used to make chicken or beef stock. To make chicken stock use 1 small frying chicken (1 1/2 to 1 3/4 pounds). To make beef stock use 1 beef sirloin roast (about 2 pounds).
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Step 2: Asian Meatballs.
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In a medium-sized bowl, combine all the ingredients. Shape into meatballs, using approximately 1 rounded teaspoon per meatball.
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To eat these on their own place in a lightly greased pan over medium heat. Cook until no pink remains, 3-5 minutes.
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For the wonton soup, leave them uncooked.
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Step 3: Wonton Soup.
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Heat the broth and salt to a boil in the saucepan. Add the noodles and meatballs. Cook until the noodles are tender and the meatballs are cooked through, between 3 and 5 minutes. Garnish with green onion.
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Serve Hot.
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A NOTE FROM MY KITCHEN - I added the meatballs before the noodles cause I didn't trust the 3-5 minute cooking time. Mine took closer to 10...maybe cause they were a bit bigger than directed. So, about halfway through I added the noodles. End result was perfect.
