Wonton Soup

Global.Potpourri's picture

Aug. 16, 2010


Ground pork 1/2 Pound
Green onions and tops 1 , chopped
Soy sauce 2 Teaspoon
Cornstarch 1/2 Teaspoon
Ground ginger 1/4 Teaspoon
Salt 1/4 Teaspoon
Wonton skins 4
Water 5 Cup (80 tbs)
Canned condensed chicken broth 32 1/4 Ounce (3 Cans, 10 3/4 Ounces Each)
Water 360 Milliliter (3 Soup Cans)
Soy sauce 1 Tablespoon
Spinach/1 cup watercress 1 Cup (16 tbs) , torn into small pieces


Cook and stir pork and green onion until pork is brown; drain.

Mix pork, green onion, 2 tea spoons soy sauce, the cornstarch, ginger and salt.

Place 1 teaspoon filling on center of each wonton skin.

Moisten edges with water.

Fold each skin in half to form triangle; press edges to seal.

Pull bottom corners of triangle down and overlap slightly.

Moisten one corner with water; pinch to seal.

Heat 5 cups water to boiling in Dutch oven; add wontons.

Heat to boiling; reduce heat.

Simmer uncovered 2 minutes.


Heat chicken broth, 3 cans water and 1 tablespoon soy sauce to boiling in 3-quart saucepan; add spinach.

Heat just to boiling.

Place 3 wontons and 1 cup hot broth in each soup bowl.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 920Calories from Fat 532

 % Daily Value*

Total Fat 58 g89.2%

Saturated Fat 18 g90%

Trans Fat 0 g


Sodium 9341 mg389.21%

Total Carbohydrates 36 g12%

Dietary Fiber 2 g8%

Sugars 10 g

Protein 54 g108%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet