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HG wonton soup
Nb persons: 8
Yield:
Preparation time:
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| PER SERVING (1 cup with 2 wontons): 115 calories, 3g fat, 541mg sodium, 12g carbs, 1.5g fiber, 1g sugars, 9.5g protein -- PointsPlus® value 3* This soup is so good, you may become addicted to it. No worries -- there are worse things to become obsessed with... Ingredients: For Wontons 9 oz. raw lean ground turkey | |
| 2 tsp. | reduced-sodium, lite soy sauce |
| 2 tsp. dried minced onion 1/2 tsp. garlic powder 1/8 tsp. black pepper | |
| 16 small square | wonton wrappers, (often stocked near the tofu in the fridge section of the market) |
| For Soup 6 cups fat-free chicken broth 2 cups dry broccoli cole slaw | |
| 1/3 cup | canned bamboo shoots, drained |
| 1/2 cup | canned straw mushrooms, drained and roughly chopped |
| 1 tsp. chopped fresh ginger 1 tsp. chopped garlic | |
| 1/2 cup | chopped scallions |
Directions:
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).
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.
Lay three wonton wrappers flat on a clean, dry surface. Scoop a spoonful (about 2 tsp.) of filling into the center of each wrapper. Moisten all wrapper edges by dabbing with water. Fold the bottom left corner of each wrapper to meet the top right corner, forming a triangle and enclosing the filling. Press firmly on the edges to seal. Set aside, and repeat with remaining wrappers and filling.
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!)
Carefully serve up wontons and broth. Slurp 'n chew, people!
MAKES 8 SERVINGS
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