OR Browse By...

Recipe Category

Then Recipe Type

More Search Options

Won Ton Soup

Prep Time:

45 min

Total Time:

55 min

Makes:

8 servings, about 1-1/4 cups each

What You Need!

1/2 lb. ground pork

1/4 cup finely chopped shiitake mushrooms

1/4 cup finely chopped water chestnuts

2 green onions, finely chopped

2 Tbsp. KRAFT GOOD SEASONS Asian Sesame with Ginger Dressing

1 egg, separated

32 square won ton wrappers

8 cups fat-free reduced-sodium chicken broth

1 cup thinly sliced shiitake mushrooms

1/2 cup thinly sliced water chestnuts

2 green onions, sliced

Make It!

MIX meat, mushrooms, water chestnuts, onions, dressing and egg yolk until well blended. Spoon evenly onto won ton wrappers, adding about 1 tsp. of the meat mixture to each wrapper.

BEAT egg white lightly. Brush onto edges of each wrapper; fold in half to form triangle. Press edges together to seal. Bring opposite corners of long edge of each triangle together, overlapping corners; brush with egg white to seal.

COMBINE chicken broth, mushrooms, water chestnuts and onions in large saucepan. Bring just to boil on medium heat. Carefully add won tons; simmer 4 min. or until filling is cooked through, stirring occasionally. Serve immediately.

Kraft Kitchens Tips

How to Prevent Won Ton Wrappers From Drying Out

Keep won ton wrappers covered with plastic wrap until ready to use. Wrap any remaining won ton wrappers tightly in plastic wrap and store in freezer.

Make Ahead

Fill won tons as directed. Place in single layer on baking sheet. Freeze 1 hour or until frozen. Transfer to resealable plastic bag; seal bag. Freeze up to 1 month. Thaw in refrigerator before adding to hot soup to cook as directed.

K:52470v0:92008

Add This

Digg

del.icio.us

(21)

Rated

by cassandra1974 on 10/17/2009
" This was very good and a nice change of pace. Like chicken noodle soup but with pork and wontons instead of chicken and noodles. Dont overfill the wontons or they will burst in the soup."