Better Than Take Out Lower Sodium Wonton Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I like wonton soup, but hate the sodium in take out varieties. And all the work to make it at home. Took several recipes, came up with this and it works! Ingredients:
1 pound ground chicken |
1 teaspoon ground ginger, divided |
1/4 teaspoon ground black pepper |
2 tablespoons lower sodium soy sauce, divided |
4 green onions |
2 cans low sodium chicken broth |
1 small can mushrooms, drained |
1/2 of a 6 ounce package wonton wrappers |
Directions:
1. Mince one green onion.
2. In bowl, combine chicken, 1/2 teaspoon ground ginger, black pepper, 1 tablespoon soy sauce and mined green onion.
3. Shape into small meatballs and arrange on foil lined baking sheet. (I used a spare 2 tablespon coffee measure to portion out the meatballs and it worked great!)
4. Bake meatballs at 350 degrees for 18 to 20 minutes, turning once, or until cooked through.
5. Thinly slice remaining green onions. Cut wonton wrappers into 1/2 inch strips.
6. In large saucepan, combine broth, 1/2 teaspoon ground ginger, 1 tablespoon soy sauce and mushrooms. Bring to a boil.
7. Reduce heat.
8. Separate wonton strips and add to soup along with baked meatballs.
9. Cook 8 to 10 minutes or until wonton wrappers are cooked.
10. Serve and enjoy!
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