WARNING: This recipe takes FOREVER to cook because of making the wontons. If my husband didn't enjoy this recipe so much, I'd never make it again!
For Wontons
- 8 oz extra lean ground beef
- 1 tbsp low sodium soy sauce
- 2 tsp. dried minced onion
- 1/2 tsp. garlic powder
- 1/8 tsp. black pepper
- 14 small square wonton wrappers (often stocked near the tofu in the fridge section of the market- I used 7 egg roll wrappers cut in half because they're the same thing anyway, just bigger)
For Soup
- 6 cups fat-free chicken broth
(I used 6 cups water + 2 bruillon cubes)
- 2 cups frozen asian vegetables
- 1 can straw mushrooms
- 1 tsp. ginger
- 1 tsp. garlic
- 1/2 cup chopped scallions (optional, i left out)
- To make the wonton filling, combine all wonton ingredients except the wrappers in a medium bowl. Mix by hand until evenly combined. Set aside (and, duh, wash your hands).
- In a large pot, combine all soup ingredients except scallions. Bring to a boil on the stove. Reduce heat to low and allow soup to simmer for 10 minutes.
- Lay three wonton wrappers flat on a clean, dry surface. Scoop a spoonful (about 2 tbsp.) of filling into the center of each wrapper. Moisten all wrapper edges by dabbing with water. Fold into a ravioli/wanton shape. Press firmly on the edges to seal. Set aside, and repeat with remaining wrappers and filling.
- (Stir scallions into the simmering soup.) One at a time, carefully add wontons. Make sure they're submerged, but don't stir. Simmer for 5 minutes, adjusting temperature if soup begins to boil, until wonton centers are firm. (Don't worry if the wontons fall apart a little. They'll still taste delicious!)
- Gently remove the wontons and place into 4 bowls (being careful not to break them). Serve the soup over the wontons.
Calories 199
Fat 2.5g
Sat Fat 1g
Cholesterol 40mg
Sodium 1440mg
Potassium 105mg
Carbs 25g
Fiber 2.5g
Sugars 1.5g
Protein 19g