Turkey Broth Wonton Soup
This is a recipe I’ve always done with chicken broth. Usually I use premade broth from the store which will cut down o…more
The skinny chef The skinny chef
1 quarter pound ground pork
1 quarter pound devein deshell shrimp, diced
1 tbsp soy sauce
1 tbsp Shaoxing cooking wine
1 tbsp minced ginger
1 tbsp sesame oil
1 packages wonton wrapper
1 each egg, beaten set aside to seal wontons
1 turkey carcass
1 salt and pepper to taste
3 quart water (or enough to submerge your turkey carcass)
1 bunch cilantro
Place turkey carcass in water in a stock pot and bring to a boil (20min). Skim off foam and fat from the top. Continue to simmer on low heat for 3 hours. Skim off any foam from the top.
While the broth is cooking, make your wontons.
Place pork, shrimp, chopped scallions, minced ginger, soy, wine, sesame oil, salt pepper in a bowl. Mix to combine.
Place wonton wrapper diagonally towards you. Place a teaspoon of meat onto the bottom corner of the wrapper.
Fold 3 times upwards. Put your middle finger on the meatiest part of the wonton and twist upwards.
Dab corners with egg mixture, twist and pinch corners together. Each wonton should look like a little boat.
When all wontons are done, place in boiling water and bring to a boil. Put in 1 cup cold water, bring to a boil again, put in 1 cup cold water and bring to a boil one more time. It is done when the wontons float to the top. Remove from water.
Place 5-10 cooked wontons in a bowl. Place broth on top of wontons. Place chopped scallion, chopped cilanto and white pepper on top and serve immediately.
Since this recipe is for 6 servings, you can freeze and store any uncooked wonton. Frozen wontons can be stored for 2 weeks.
Salmon, shrimp and loads of chopped veggies make this chowder a hearty, herby meal-in-a-bowl. —Valerie Bradley, Beaverton, OR
Featured In: 23 Healthy Soup Recipes
Healthy Diabetic Exchange Test Kitchen Approved
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TOTAL TIME: Prep: 20 min. Cook: 50 min. MAKES: 6 servings
1 tablespoon olive oil
1 small onion, chopped
1 small green pepper, chopped
2 medium carrots, chopped
1 garlic clove, minced
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 cup white wine or chicken broth
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon pepper
3/4 pound salmon fillets, skinned and cut into 3/4-inch cubes
1/2 pound uncooked medium shrimp, peeled and deveined
3 tablespoons minced fresh parsley
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1 cup: 212 calories, 9g fat (2g saturated fat), 87mg cholesterol, 620mg sodium, 13g carbohydrate (0 sugars, 3g fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.
In a large saucepan, heat oil over medium heat. Add onion and green pepper; cook and stir until tender. Add carrots and garlic; cook 3 minutes longer. Stir in tomato sauce, tomatoes, wine and seasonings. Bring to a boil. Reduce heat; simmer, covered, 30 minutes.
Stir in salmon, shrimp and parsley. Cook, covered, 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Discard bay leaf. Yield: 6 servings.
Originally published as Seafood Soup in Light & Tasty December/January 2005, p52
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Love this soup you could add shrimp mushroom whatever you like
24 wonton wrappers
1/2 lb boneless lean pork chopped finely.
1 tbsp soy sauce
1 tbsp oyster sauce
1 a few drops seaseme oil
1 half teaspoon sugar
1 green onion finely minced
1 tsp cornstarch
1 half teaspoon grated freash ginger
1 water for boiling wonton
4 1/2 5 cups chicken stock
Combine all 8 ingredients in a bowl mix well. No need to pre cook meat.
Moisten edges of wonton with water put teaspoon of filling in center.
Fold in half length wise press down to seal. Take both ends bring together seal with water should resemble a nurses cap.
Boil water in big pot leave enough room for those baby to swim in. Boil 5-8 minutes until they rise to top remove with slotted spoon .
Cut some scallions and throw in soup
Bring chicken stock to a boil.add wonton back to stock throw in scallions a n sesame oil. Enjoy