WW Wonton Soup

Ingredients:

For the Wontons:

• 8 oz lean ground chicken or turkey
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon green onions, finely chopped
• 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced
• 1/2 teaspoon sesame oil
• 1/4 teaspoon black pepper
• 20 wonton wrappers (check points, typically 1 point per wrapper)

For the Soup:

• 6 cups low-sodium chicken broth
• 1 cup baby spinach leaves
• 1/2 cup mushrooms, sliced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon sesame oil
• 1/2 teaspoon ginger, grated
• 1/2 teaspoon garlic, minced
• Green onions, chopped, for garnish

Instructions:

1. Make the Wontons:
   • In a bowl, combine the ground chicken or turkey, soy sauce, green onions, ginger, garlic, sesame oil, and black pepper.
   • Lay out the wonton wrappers on a clean surface. Place about 1 teaspoon of the meat mixture in the center of each wrapper.
   • Moisten the edges of the wrapper with a bit of water, then fold the wrapper over the filling to form a triangle. Press the edges to seal. You can fold the corners in towards the center if desired.
2. Cook the Wontons:
   • Bring a large pot of water to a gentle boil. Drop in the wontons and cook for 3-4 minutes, or until the wontons float to the top and the filling is cooked through. Remove with a slotted spoon and set aside.
3. Prepare the Soup:
   • In a large pot, heat the chicken broth over medium heat. Add the soy sauce, rice vinegar, sesame oil, ginger, and garlic. Bring to a simmer.
   • Add the mushrooms and cook for 2-3 minutes until they start to soften.
   • Add the spinach and cooked wontons. Simmer for another 2-3 minutes until the spinach wilts.
4. Serve:
   • Ladle the soup into bowls, ensuring each serving has wontons, spinach, and mushrooms.
   • Garnish with chopped green onions.