Wonton Soup
photo by frostingnfettuccine
- Ready In:
- 28mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 green onions
- 1⁄4 lb lean ground beef
- 1⁄4 cup finely chopped celery
- 1 tablespoon finely chopped fresh parsley
- 1⁄4 teaspoon salt
- 1 dash pepper
- 12 -18 wonton skins
- 6 cups chicken broth
- 1⁄2 cup spinach or 1/2 cup bok choy, leaves halved lengthwise,shredded
- 1⁄4 cup shredded carrot
directions
- Reserve one green onion top for garnish; chop remaining green onions.
- Combine chopped onion, ground beef, celery, parsley, salt and pepper in a small bowl; mix lightly.
- Place approximately 1 1/2 tablespoonsful of ground beef mixture in center of each wonton square.
- Lightly dampen edges of square with water.
- Bring together corners; pinch to seal.
- Set aside.
- Bring broth to boil in large saucepan; reduce heat to medium.
- Add 1/2 of wontons; simmer 4 minutes.
- Remove cooked wontons with slotted spoon; keep warm.
- Repeat with remaining wontons.
- Cut reserved green onion top into thin diagonal slices.
- Add to hot broth with spinach and carrot.
- Place wonton in soup bowls.
- Top with broth mixture.
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Reviews
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I was a bit disappointed with the flavor - seemed a bit bland but this was a quick and easy soup to make. I think part of my issue is I would have preferred pork in the wontons as well as a splash of sesame oil to add that unique chinese flavor. Just a note on the wonton skins - make sure you buy square ones - much easier to fill and seal. There are some slightly rectangular ones out there that are more of a challenge. Also I would increase the broth quantity as the wontons do absorb broth as they cook.
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This was my first time making wonton soup...It was very good. I made the wontons ahead of time and froze them, then droped into the boiling broth and cooked about 8 mins. They were great. I really liked the mixture in the wontons and liked the addition of the spinach. I omitted the carrots, I think next time, I might use a different brand of broth, mine didn't have a lot of flavor, or drop in a little bullion.
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This was excellent. I used ground pork instead of beef because that's what I had on hand. Also, I used Napa cabbage instead of spinach or bok choy because it's also what I had on hand. It was delicious . I stored the cooked wontons in a separate bowl and added them back to the broth to reheat. OMG! Could it actually be better the second day? Maybe. It was easy, fun to make and wonderful to eat. Great recipe.
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Tweaks
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We loved this recipe! I'm a huge wonton soup fan so I was eager to make this. I was really happy with the overall flavor of the soup! Because a bunch of other people mentioned that their wontons fell apart, I kept mine out of the soup in a separate container after cooking them. I added them back into each bowl before serving, and nothing came part! Would for sure make again!
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Very good soup and easy to make. I used ground sirloin so there would be the least amount of fat and spinach instead of bok choy. My wontons were not the prettiest but tasted really good in the chicken broth. Thank you for posting this recipe Crabbycakes! Made and reviewed for the Asian Forum's Soup tag game.
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Excellent recipe! Very authentic! I replaced the 1/4 lb of beef for 1/2 lb of thinly chopped chicken and made 10 cups of homemade chicken stock. I also added 1 teaspoon of soy sauce, 2 cloves of garlic and 1 beaten egg to the wonton mixture (inspired by another Chinese recipe). I substituted the parsley for fresh cilantro (but that's my personal taste!). I used a mixture of milk and a bit of syrup to seal the edges of the wontons (same as pies) and it was foolproof. After cooking the wontons in the broth, I felt that there wasn't enough left so I added 4 cups of store-bought chicken stock (hot water and concentrated stock). I put the wontons back in and let it simmer a bit before serving. It was one giant hit with the family! Thanks for sharing!
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RECIPE SUBMITTED BY
Crabbycakes
Grand Lake O the Cherokees, OK
I enjoy oil painting, travel and of course, cooking. One of my hobbies is collecting cookbooks.
I used to working in the restaurant industry and enjoy International cooking especially.
Pet Peeve: Standing in line to get in a restaurant.