I always enjoy soup this time of year and this is one of my favorites! It is very flavorful and filling and can make for a wonderful one-dish meal. Yay to having fewer dishes to clean! If you have more veggies on-hand in the fridge, add them in! If you don't like kale, try spinach instead. This soup is a great one to experiment with adding more vegetables or swapping new ones in. And more colorful veggies equals more nutrition! And speaking of nutrition, you get some great protein from the shrimp and the meat - just look for the leaner options of the ground meat. The protein will keep you full and satisfied. What a perfect way to celebrate National Seafood Month!
Having a busy week or month? These wontons freeze well too! I made them ahead of time before my son was due so that we could have a quick and easy meal when we came home from the hospital (he was born in January). Enjoy!
Homemade Wonton Soup
1 bunch green onions, cut into 1/2-inch pieces, divided
1 package fresh mushrooms, sliced
1 pound lean ground pork, chicken, turkey
1/2 Tablespoon sesame oil
1 Tablespoon low-sodium soy sauce
1/4 cup whole wheat dry bread crumbs
1/8 teaspoon salt
1/2 teaspoon ground black pepper
1 (12 ounce) package wonton wrappers
8 cups low-sodium vegetable or chicken broth
16 uncooked medium shrimp, peeled and deveined
1 medium head bok choy, torn into 2-inch pieces
16 snow peas
1/2 cup chopped carrots
2 cups kale
1 dash low-sodium soy sauce, or to taste (optional)
1 dash sesame oil, to taste (optional)
Finely chop 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground meat, 1/2 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Mix the meat filling together.
Place about 1 tablespoon of the meat filling in the center of each wonton wrapper. Use your finger and lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
Bring the vegetable or chicken broth to a boil in a large saucepan over medium heat. Slowly drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, carrots, kale, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil. Serve immediately.
Adapted from allrecipes.com.