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how to make wonton soup

How to Make Wonton Soup

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An easy homemade wonton soup recipe that your whole family will love!

  • Total Time: 45 minutes
  • Yield: 6 servings


1/4 pound lean ground pork
2 Tb finely minced onion
2 Tb finely minced celery
2 tsp soy sauce
1/2 beaten egg
1/2 tsp cornstarch
24 wonton wrappers
6 C chicken stock
1 Tb soy sauce
1/2 tsp pepper
1 1/2 C sliced portobello mushrooms
1/2 C chopped scallions
1/2 pound baby spinach (optional)


1.  In a large saucepan, combine stock, soy sauce, pepper and mushrooms.  Bring to a boil and simmer for 8 minutes.  Add the spinach if using and simmer 5 more minutes.  Turn off the heat, add the green onions and cover the pan.
2.  For the filling, combine pork, onions, celery, soy sauce, egg and cornstarch in a medium bowl.  Keep wrappers covered with a damp towel to keep them from drying out.  Dampen two adjoining sides of the wrapper with a wet finger.  Place 1 level teaspoon  of filling in the center of the wrapper.  Fold wrapper in half to form a triangle with the point facing away from you and press close firmly around the filling.  Bring the right and left sides of the triangle together and press together.  Repeat with all 24 wontons.
3.  Bring 2 quarts of water to boil in a large saucepan.  Add some salt and drop wontons into the water and cook for 6 minutes.  With a slotted spoon, remove from the water and add to the soup.  Serve immediately


If you don’t want the mushrooms in your finished soup, keep them whole when you add them to your broth and then remove them after they have simmered in the broth mentioned in step 1.  They add a TON of flavor so please don’t skip using them all together!

  • Author: Carole Jones
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes


  • Serving Size: 1/6th
  • Calories: 167
  • Sugar: 7g
  • Sodium: 1038mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 13g
  • Cholesterol: 28mg