Wonton Soup

Wontons:
1/2 lb. ground pork (I ground my own pork loin), raw
1 garlic clove, minced
1 scallion, finely chopped
2 tsp. ginger paste (or freshly minced)
1 1/2 Tbsp. light soy sauce
2 tsp. rice vinegar
1/4 tsp. black pepper
15-20 wonton wrappers (the small squares)

Soup:
1 tsp. canola oil
2 Tbsp. lemongrass paste
2 garlic cloves, minced
2 Tbsp. ginger paste (or freshly minced)
8 C low sodium chicken stock
1 1/2 C carrots, matchstick cut
1/2 C scallions, chopped

You may need to add extra broth for leftovers.

Wontons:
Mix together all of the wonton ingredients except the wrappers. Place 2 tsp. meat mixture on one corner of each wonton, and fold over diagonally. Wet edges with water to get the wonton to close.

Soup:
Heat oil over medium heat and saute lemograss, garlic, and ginger until fragrant. Add broth. Cover and simmer for 20 minutes. Remove the solids from the broth with a fine mesh strainer (optional). Add wontons, carrots, and scallions. Simmer for 10 minutes. Ladle and serve.

Serving Size: Makes 5 (4 wontons and 1 1/3 C broth) Servings

Number of Servings: 5

Recipe submitted by SparkPeople user CMCGUIRE88.