Wonton Soup

Wonton Soup

Wonton Soup

The ingredients for the wontons may be doubled. Use one batch now and freeze the second batch for a quick soup at a later date.


Makes 2 servings


1/4 pound ground pork, chicken or turkey
1/4 cup finely chopped water chestnuts
2 tablespoons soy sauce, divided
1 egg white, lightly beaten
1 teaspoon minced fresh ginger
12 wonton wrappers
1 can (46 ounces) chicken broth
1-1/2 cups sliced fresh spinach leaves
1 cup thinly sliced cooked pork (optional)
1/2 cup diagonally sliced green onions
1 tablespoon dark sesame oil
Shredded carrot for garnish


  1. Combine ground pork, water chestnuts, 1 tablespoon soy sauce, egg white and ginger in small bowl; mix well.
  2. Place 1 wonton wrapper with point toward edge of counter. Mound 1 teaspoon filling toward bottom point. Fold bottom point over filling, then roll wrapper over once. Moisten inside points with water. Bring side points together below the filling, overlapping slightly; press together firmly to seal. Repeat with remaining wrappers and filling.* Keep finished wontons covered with plastic wrap, while filling remaining wrappers.
  3. Combine broth and remaining 1 tablespoon soy sauce in large saucepan. Bring to a boil over high heat. Reduce heat to medium; add wontons. Simmer, uncovered, 4 minutes.
  4. Stir in spinach, cooked pork, if desired, and onions; remove from heat. Stir in sesame oil. Ladle into soup bowls. Garnish with shredded carrot.

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