Wonton Soup Recipe

1/2 pound ground pork tenderloin
8 medium shrimp, chopped
1 teaspoon chopped ginger root
1 teaspoon reduced sodium soy sauce
1 tablespoon minced cilantro
24 wonton wrappers
32 ounces low sodium chicken broth
32 ounces no-salt added chicken broth
2 green onions, thinly sliced

Heat a large nonstick skillet over medium-high heat until hot. Add ground pork
and brown until no longer pink. Add chopped shrimp, ginger root, soy sauce and
cilantro and cook 3-5 minutes or until shrimp is no longer opaque. Cool
slightly. Place a small amount of water in a bowl to use for sealing
wontons. Place 1 teaspoon filling in the center of each wonton wrapper.
Moisten edges with water, fold top corner of wonton wrapper over filling and
press firmly to seal. Hold filled wonton by the tip of the triangle. Gently
wrap corners around filling, moisten with water and gently pinch to seal. Set
wontons aside on a plate and continue with remaining wontons. Place broth
in a large pot and bring to a light boil. Add wontons one or two at a time and
cook until they float, about 1 or 2 minutes. Add green onion and serve.
Makes 6 Servings

Serving Size: 4 wontons and 8 ounces broth
Nutrients per serving: Calories: 178; Total fat: 3 grams (15% of
calories); Saturated fat: 1 gram; Cholesterol: 40 mg; Sodium: 662 mg;
Carbohydrate: 21 grams (42% of calories); Protein: 21 grams (43% of
calories); Dietary fiber: 1 gram
Exchanges per serving*: Starch/Bread 1; Lean Meat 2 1/2; Vegetable 0;
Fruit 0; Non-fat Milk 0; Fat 0; Other Carbohydrate 0

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