Won Ton Soup



8 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 111
Caloriesfromfat 15 %
Fat 1.9 g
Satfat 0.3 g
Monofat 1 g
Polyfat 0.3 g
Protein 7.9 g
Carbohydrate 14.8 g
Fiber 0.9 g
Cholesterol 11 mg
Iron 1.5 mg
Sodium 751 mg
Calcium 42 mg


Won tons:
4 ounces ground turkey
2 tablespoons chopped green onions
1 tablespoon hoisin sauce
2 teaspoons low-sodium soy sauce
2 garlic cloves, peeled
16 won ton wrappers
2 teaspoons cornstarch
2 teaspoons olive oil
1/4 cup diced carrot
1/4 cup chopped green onions
3 cups water
2 tablespoons rice vinegar
1 teaspoon minced peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon black pepper
3 (16-ounce) cans fat-free, less-sodium chicken broth
2 cups sliced spinach
1 (14.5-ounce) can diced tomatoes, drained


To prepare won tons, place first 5 ingredients in a food processor. Process until well-combined, scraping the sides of bowl once. Working with 1 won ton wrapper at a time (cover the remaining wrappers with a damp towel to keep them from drying), spoon about 1 tablespoon turkey mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place the dumplings on a large baking sheet sprinkled with cornstarch (cover with a damp towel to keep them from drying).

To prepare soup, heat oil in a Dutch oven over medium-high heat until hot. Add carrot and 1/4 cup green onions, and sauté for 3 minutes or until tender. Add water and the next 5 ingredients (water through broth), and bring to a boil. Add won tons; reduce heat, and simmer for 6 minutes. Stir in spinach and tomatoes. Serve immediately.