Wonton Soup

creative.chef's picture

Dec. 08, 2009


Green onions 2
Extra lean ground beef 1/4 Pound
Finely chopped celery 1/4 Cup (4 tbs)
Finely chopped fresh parsley 1 Tablespoon
Salt 1/4 Teaspoon
Pepper 1 Dash
Wonton skins 18
Chicken broth 6 Cup (96 tbs)
Spinach leaves/Bok choy leaves 1/2 Cup (8 tbs) , halved lengthwise, shredded
Shredded carrot 1/4 Cup (4 tbs)


Reserve one green onion top for garnish; chop remaining green onions.

Combine chopped green onions, ground beef, celery, parsley, salt and pepper in small bowl; mix lightly.

Place approximately 1 1/2 tablespoonfuls ground beef mixture in center of each wonton square.

Lightly dampen edges of square with water.

Bring together corners; pinch to seal.

Set aside.

Bring broth to boil in large saucepan; reduce heat to medium.

Add 1/2 of wontons; simmer 4 minutes.

Remove cooked wontons with slotted spoon; keep warm.

Repeat with remaining wontons.

Cut reserved green onion top into thin diagonal slices.

Add to hot broth with spinach and carrot.

Place wontons in soup bowls.

Top with broth mixture.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 711Calories from Fat 75

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 5151 mg214.63%

Total Carbohydrates 105 g35%

Dietary Fiber 6 g24%

Sugars 9 g

Protein 48 g96%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet