Won Ton Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 package won ton wrappersFILLING1/2 package Jennie O lean Italian turkey sausage (Hot)1 egg1 T. soy sauce2 t. fresh grated ginger1/2 can of water chestnuts chopped finely2 scallions (green onions) sliced finelyBROTH10 cups of chicken broth 1 or more heads of bok choy2 scallions (green onions) sliced3 t. (1 T.) of fresh grated ginger1/4 c. soy sauceFINISH2 T. sesame oil (a couple drops in each bowl)
This makes a ton of soup! I like to make double the filling and freeze half for another day (If you double it, no need to add another egg, it's just a binder). The serving size here is three wontons with broth, perfect for a small chinese soup bowl. The long prep time is due to the folding of the won tons. Kids love to fold, so get some helpers and it will go much faster.
Beat the egg with a fork. Mix all filling ingredients together with your hands or a spoon in a large mixing bowl. (No need to cook the sausage just yet)
Fill a sauce pan, a little more than half way, with water and bring it to a boil (you're going to cook the won tons in this). Put the chicken broth on to boil at the same time. Add the soy sauce, ginger, bok choy and scallions to the chicken broth.
Lay out some of the won ton wrappers and put about a teaspoon full of filling on each wrapper. Fold won ton's as the package directs, using water to seal the wrappers. Continue until all the wrappers are filled. Place 5 of the filled won tons into the boiling water. Cover and boil for 5 minutes, then transfer the won tons to the soup broth and finish cooking the rest of the won tons this way.
Serve in small bowls and top with a coupld of drops of sesame oil.
Variations: I've added mushrooms to the broth before as well. To save on time you can also boil the won ton's directly in the broth. There is a slight flavor difference. If you want more taste from the scallions in the broth, add them at the end. You can also deep fry the won tons and dip them into sweet and sour sauce for a tasty appetizer. Of course..... that makes these much more fattening so adjust accordingly!
Number of Servings: 16
Recipe submitted by SparkPeople user CMETHINNER.
Beat the egg with a fork. Mix all filling ingredients together with your hands or a spoon in a large mixing bowl. (No need to cook the sausage just yet)
Fill a sauce pan, a little more than half way, with water and bring it to a boil (you're going to cook the won tons in this). Put the chicken broth on to boil at the same time. Add the soy sauce, ginger, bok choy and scallions to the chicken broth.
Lay out some of the won ton wrappers and put about a teaspoon full of filling on each wrapper. Fold won ton's as the package directs, using water to seal the wrappers. Continue until all the wrappers are filled. Place 5 of the filled won tons into the boiling water. Cover and boil for 5 minutes, then transfer the won tons to the soup broth and finish cooking the rest of the won tons this way.
Serve in small bowls and top with a coupld of drops of sesame oil.
Variations: I've added mushrooms to the broth before as well. To save on time you can also boil the won ton's directly in the broth. There is a slight flavor difference. If you want more taste from the scallions in the broth, add them at the end. You can also deep fry the won tons and dip them into sweet and sour sauce for a tasty appetizer. Of course..... that makes these much more fattening so adjust accordingly!
Number of Servings: 16
Recipe submitted by SparkPeople user CMETHINNER.
Nutritional Info Amount Per Serving
- Calories: 128.3
- Total Fat: 4.5 g
- Cholesterol: 27.5 mg
- Sodium: 1,357.0 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 0.7 g
- Protein: 6.4 g
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