Ingredients
Servings 9
Wontons
- 6 ounces ground beef
- ½ large egg white lightly beaten
- 2 medium scallions minced
- 1/8 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 garlic clove minced
- 25 wonton wrappers
Soup
- 1 tablespoon canola oil
- 2 ounces ground beef
- 1 onion chopped
- 2 garlic cloves smashed
- 1 1-inch piece fresh ginger, sliced thin and smashed
- 8 cups chicken broth
- 1 carrot peeled and grated
- 3 scallions sliced
Nutritional Facts
Nutrition Facts
Wonton Soup
Amount per Serving
Calories
169
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
24
mg
8
%
Sodium
1032
mg
45
%
Potassium
195
mg
6
%
Carbohydrates
16
g
5
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
8
g
16
%
Vitamin A
1206
IU
24
%
Vitamin C
3
mg
4
%
Calcium
35
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
To prepare wontons:
- Combine all ingredients (except wrappers) in medium bowl and mix thoroughly.
- Cover bowl with plastic wrap and freeze until chilled, about 10 minutes.
- Line a large rimmed baking sheet with parchment paper.
- Lay 3 wrappers on dry work surface. Place 1 rounded teaspoon of filling in center of wrapper, brush edges lightly with water, and fold wrapper in half.
- Place wonton on baking sheet and repeat with remaining filling and wrappers.
- Loosely cover wontons with plastic wrap and refrigerate for at least 20 minutes or up to 4 hours.
For the soup:
- Heat oil in large Dutch oven over medium heat.
- Add ground beef, onion, garlic and ginger and cook, breaking up meat with wooden spoon, until cooked through, 3 to 5 minutes.
- Stir in broth and bring to a boil. Reduce to simmer, cover partially and cook 25 minutes. Strain if you wish (I don’t do this).
- Return strained broth to saucepan and bring to boil. Carefully add wontons, carrot and scallions and simmer until wontons are tender, about 5 minutes. Serve.
