Spinach Wonton Soup
|Frozen chopped spinach||5 Ounce, thawed and well drained (Half Of A 10 Ounce Package)|
|Part skim ricotta cheese||1⁄2 Cup (8 tbs)|
|Minced fresh basil||2 Tablespoon|
|Ground white pepper||1⁄2 Teaspoon|
|Wonton skins||2 1⁄2 Dozen, thawed (Fresh Or Frozen)|
|Canned no salt added chicken broth||6 Cup (96 tbs), undiluted|
|Peeled chopped tomatoes||2 Cup (32 tbs)|
|Canned no salt added whole kernel corn||8 Ounce (1 Can)|
Combine first 4 ingredients in container of an electric blender; top with cover, and process until smooth.
Place 1 teaspoon filling in center of each wonton.
Fold top corner of wonton over filling.
Fold left and right corners over filling.
Lightly brush remaining corner with water.
Tightly roll filled end toward exposed corner in jellyroll fashion.
Moisten edges with water to seal.
Cover and set aside.
Bring chicken broth a boil in a large Dutch oven.
Add wontons, tomatoes, corn, and salt.
Return to a boil.
Cover, reduce heat, and simmer 3 minutes or until wontons are tender