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Spinach Wonton Soup Recipe
|Frozen chopped spinach||5 Ounce, thawed and well drained (Half Of A 10 Ounce Package)|
|Part skim ricotta cheese||1⁄2 Cup (8 tbs)|
|Minced fresh basil||2 Tablespoon|
|Ground white pepper||1⁄2 Teaspoon|
|Wonton skins||2 1⁄2 Dozen, thawed (Fresh Or Frozen)|
|Canned no salt added chicken broth||6 Cup (96 tbs), undiluted|
|Peeled chopped tomatoes||2 Cup (32 tbs)|
|Canned no salt added whole kernel corn||8 Ounce (1 Can)|
Serving size: Complete recipe
Calories 1402 Calories from Fat 155
% Daily Value*
Total Fat 26 g40.5%
Saturated Fat 10 g49.8%
Trans Fat 0 g
Cholesterol 61.7 mg
Sodium 3067.3 mg127.8%
Total Carbohydrates 201 g67%
Dietary Fiber 17.5 g70.2%
Sugars 16.9 g
Protein 80 g160.4%
Vitamin A 367.9% Vitamin C 152.5%
Calcium 77.8% Iron 97.7%
*Based on a 2000 Calorie diet
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