Spinach Wonton Soup Recipe
Ingredients
| Frozen chopped spinach package | 1/2 , drained | |
| 1/2 cup part-skim ricotta cheese | ||
| Basil | 2 Tablespoon, minced | |
| Ground white pepper | 1/2 Teaspoon | |
| Wonton | 2 1/2 Dozen, frozen | |
| 6 cups canned no-salt-added chicken broth, undiluted | ||
| Chopped tomatoes | 2 Cup (16 tbs) | |
| Whole kernel corn | 1 Can (10oz), drained | |
| Salt | 1/4 Teaspoon | |
Directions
Combine first 4 ingredients in container of an electric blender; top with cover, and process until smooth.
Place 1 teaspoon filling in center of each wonton.
Fold top corner of wonton over filling.
Fold left and right corners over filling.
Lightly brush remaining corner with water.
Tightly roll filled end toward exposed corner in jellyroll fashion.
Moisten edges with water to seal.
Cover and set aside.
Bring chicken broth a boil in a large Dutch oven.
Add wontons, tomatoes, corn, and salt.
Return to a boil.
Cover, reduce heat, and simmer 3 minutes or until wontons are tender
Place 1 teaspoon filling in center of each wonton.
Fold top corner of wonton over filling.
Fold left and right corners over filling.
Lightly brush remaining corner with water.
Tightly roll filled end toward exposed corner in jellyroll fashion.
Moisten edges with water to seal.
Cover and set aside.
Bring chicken broth a boil in a large Dutch oven.
Add wontons, tomatoes, corn, and salt.
Return to a boil.
Cover, reduce heat, and simmer 3 minutes or until wontons are tender
Chef
