Wonton Soup – Chinese Food
Wonton Soup Recipes
Ingredients (Servings 6)
- 2 green onions
- 12 -18 wonton skins
- 1⁄4 lb lean ground beef
- 1⁄4 teaspoon salt
- 1⁄4 cup shredded carrot
- 1 dash pepper
- 6 cups chicken broth
- 1⁄4 cup finely chopped celery
- 1 tablespoon finely chopped fresh parsley
- 1⁄2 cup spinach or 1⁄2 cup bok choy, leaves halved lengthwise,shredded
- 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.
Reviews – Wonton Soup Recipes
So easy to make! I will admit to being surprised how much flavor this soup had with so few ingredients. I always assumed wonton soup would be labor intensive, but this recipe goes to show that it can be done rather easily. Flavor of the wontons was fantastic. I was able to make about 14 wontons. Thanks!!
I just made this and I thought I would like it but I did not. I think it was the fact that it had the beef flavor with the chicken I really didnt like it. I think it would be better with chicken.
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.
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!
We loved this. I used ground turkey instead of beef. It was my first time using wonton skins. In my grocery store, they are in the freezer, but handled fine. I made alot of them and fried up the leftover wontons already cooked in the broth in margarine/olive oil till crispy. Delicious!