Wonton Soup

• porcje: 9 servings

Składniki

6 ounces ground beef

½ large egg white (lightly beaten)

2 medium scallions (minced)

1/8 teaspoon black pepper

1 tablespoon soy sauce

1 teaspoon toasted sesame oil

1 garlic clove (minced)

25 wonton wrappers

1 tablespoon canola oil

2 ounces ground beef

1 onion (chopped)

2 garlic cloves (smashed)

1 1-inch piece fresh ginger, sliced thin and smashed

8 cups chicken broth

1 carrot (peeled and grated)

3 scallions (sliced)

Wskazówki

To prepare wontons:

Combine all ingredients (except wrappers) in medium bowl and mix thoroughly.

Cover bowl with plastic wrap and freeze until chilled, about 10 minutes.

Line a large rimmed baking sheet with parchment paper.

Lay 3 wrappers on dry work surface. Place 1 rounded teaspoon of filling in center of wrapper, brush edges lightly with water, and fold wrapper in half.

Place wonton on baking sheet and repeat with remaining filling and wrappers.

Loosely cover wontons with plastic wrap and refrigerate for at least 20 minutes or up to 4 hours.

For the soup:

Heat oil in large Dutch oven over medium heat.

Add ground beef, onion, garlic and ginger and cook, breaking up meat with wooden spoon, until cooked through, 3 to 5 minutes.

Stir in broth and bring to a boil. Reduce to simmer, cover partially and cook 25 minutes. Strain if you wish (I don’t do this).

Return strained broth to saucepan and bring to boil. Carefully add wontons, carrot and scallions and simmer until wontons are tender, about 5 minutes. Serve.

Wartości Odżywcze

• Kalorie: 169 kcal
• Tłuszcz Całkowity: 8 g
• Tłuszcz Nasycony: 2 g
• Tłuszcz Nienasycony: 4 g
• Tłuszcz Trans: 0.3 g
• Cholesterol: 24 mg
• Sód: 1032 mg
• Węglowodany Całkowite: 16 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 2 g
• Białko: 8 g