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    You are in: Home / Chinese / Wonton Soup Recipe
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    Wonton Soup

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on October 09, 2013

      This was delicious and fun to make! I nearly doubled the wontons because I wanted some extra, but in doing that, I lost a lot of my broth cooking them (too much of it, even though I started with extra just in case.) I ended up throwing in a bunch of homemade veggie stock cubes I had frozen in trays (which added a lot of great flavor.) The only other changes I made were adding crushed red pepper to my meat, mushrooms with the spinach, and a dash of soy sauce to the broth. I was SO good. More filling than we expected. I would keep some extra broth around just in case!

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    • on March 05, 2011

      I had submitted my review for this but it doesn't seem to be here anymore...... Oh Well ...let's do this again. I have my own broth recipe I use all the time which I love....but I wanted to try a different Wonton recipe and thought I would try this one. It sounded delicious...And delicious it was !!! I had doubled the recipe because I make them and freeze them in food saver bags to go with my wonton broths I freeze. I had gotten 48 wontons. I make the wontons and cook them in some boiling water that I had added chicken cubes or bouillon to. Cook them for the indicated time and then let them cool and then freeze with desired amounts in each bag. Then I take out the bag of wontons with the container of broth and let defrost, then simmer the broth then add the wontons so they could warm back up. No wontons fall apart this way. Has worked for me...I find if frozen in the soups they tend to fall apart more easily.
      Anyways these little bundles were absolutely yummy !!! Will definitely make again. Thanks for sharing your recipe PanNan.....I will take another pic when I have the soup again...I had one here but that disappeared with my review....Thanks once again.....

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    • on November 16, 2009

      Great variation! I used canned broth and omitted the salt (personal preference). I enjoyed the addition of the spinach. Thanks for sharing!

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    • on January 03, 2011

      Loved it. Added a few red pepper flakes to the meat mixture, otherwise, made exactly as written. Thanks for a great post! : )

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    • on December 12, 2010

      LOVE em...The only thing I do differently is that I add a few water chestnuts (not necessary, but I like a little crunch) to the mix. Also, instead of mincing everything I throw it all into the food processer and pulse. I usually use about one pork chop sliced into strips or 1/2 chicken breast. I also add a couple of shrimp to the filling if I have them. A sprinkle of red pepper, too. Then I add whatever vegetables I have to the broth for a healthy main dish. Broccoli, carrots, mushrooms water chestnuts, pea pods, canned baby corn. You can also add some strips of pork or chicken and a few shrimp to the broth, too. Also, once I fried the wontons before adding to the soup. Love em, but not as healthy...thanks for posting...

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    • on May 21, 2010

      Well, I'll be a hen's earlobe; better than my favorite local restaurant. Made for ZWT 6's Asian Challenge Tag.

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    Nutritional Facts for Wonton Soup

    Serving Size: 1 (293 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 270.7
     
    Calories from Fat 81
    30%
    Total Fat 9.1 g
    13%
    Saturated Fat 2.7 g
    13%
    Cholesterol 25.7 mg
    8%
    Sodium 801.4 mg
    33%
    Total Carbohydrate 29.1 g
    9%
    Dietary Fiber 0.8 g
    3%
    Sugars 5.5 g
    22%
    Protein 14.6 g
    29%

    The following items or measurements are not included:

    fresh ginger

    fresh ginger

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