Wonton Soup Recipe
1/2 pound ground pork tenderloin
8 medium shrimp, chopped
1 teaspoon chopped ginger root
1 teaspoon reduced sodium soy sauce
1 tablespoon minced cilantro
24 wonton wrappers
32 ounces low sodium chicken broth
32 ounces no-salt added chicken broth
2 green onions, thinly sliced
Heat a large nonstick skillet over medium-high heat until hot. Add ground pork and brown until no longer pink. Add chopped shrimp, ginger root, soy sauce and cilantro and cook 3-5 minutes or until shrimp is no longer opaque. Cool slightly.
Place a small amount of water in a bowl to use for sealing wontons. Place 1 teaspoon filling in the center of each wonton wrapper.
Moisten edges with water, fold top corner of wonton wrapper over filling and press firmly to seal.
Hold filled wonton by the tip of the triangle. Gently wrap corners around filling, moisten with water and gently pinch to seal. Set wontons aside on a plate and continue with remaining wontons.
Place broth in a large pot and bring to a light boil. Add wontons one or two at a time and cook until they float, about 1 or 2 minutes. Add green onion and serve.
Makes 6 Servings
Serving Size: 4 wontons and 8 ounces broth
Nutrients per serving:
Total fat: 3 grams (15% of calories)
Saturated fat: 1 gram
Cholesterol: 40 mg
Sodium: 662 mg
Carbohydrate: 21 grams (42% of calories)
Protein: 21 grams (43% of calories)
Dietary fiber: 1 gram