Thursday, September 30, 2010

Wonton Soup

From Hungry Girl.

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)
  1. 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).
  2. 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.
  3. 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.
  4. (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!)
  5. Gently remove the wontons and place into 4 bowls (being careful not to break them). Serve the soup over the wontons.
Makes 4 servings

Calories 199
Fat 2.5g
Sat Fat 1g
Cholesterol 40mg
Sodium 1440mg
Potassium 105mg
Carbs 25g
Fiber 2.5g
Sugars 1.5g
Protein 19g

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