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Spinach Wonton Soup

Diet.Chef's picture
  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)
  Salt 1⁄4 Teaspoon

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1402 Calories from Fat 155

% Daily Value*

Total Fat 26 g40.5%

Saturated Fat 10 g49.8%

Trans Fat 0 g

Cholesterol 61.7 mg20.6%

Sodium 3067.3 mg127.8%

Total Carbohydrates 201 g67%

Dietary Fiber 17.5 g70.2%

Sugars 16.9 g

Protein 80 g160.4%

Vitamin A 367.9% Vitamin C 152.5%

Calcium 77.8% Iron 97.7%

*Based on a 2000 Calorie diet

Spinach Wonton Soup Recipe