Elk Wonton Soup

• FOR THE WONTONS:
• 16 whole Wonton Wrappers
• 1/2 pounds Ground Elk
• 1 whole Egg White
• 1/4 teaspoons Crushed Red Pepper
• 1/2 teaspoons Garlic Powder
• 1 teaspoon Lemon Juice
• 2 teaspoons Lite Soy Sauce
• 2 teaspoons Maple Syrup
• 2 teaspoons Sesame Oil
• 3 Tablespoons Panko Crumbs
• _____
• FOR THE SOUP:
• 8 cups Low Sodium Chicken Broth
• 1 whole Carrot, Shredded
• 1/2 cups Bok Choy, Chopped
• 1 cup Sliced Fresh Mushrooms
• 1 clove Garlic. Pressed And Finely Minced

1. Combine ingredients for wonton filling (everything except the wrappers) and mix thoroughly (with hands works best). Place in refrigerator for at least 1 hour.
2. For the soup: Bring chicken broth to a boil and add remaining soup ingredients. Reduce heat to simmer while preparing wontons, approximately 20 minutes.
3. Place wonton wrappers on a flat clean surface. Brush each wrapper lightly with water (with a pastry brush). Place 1 1/2 Tablespoons of the elk mixture in the center of each wrapper. Fold edges of wrapper together into a triangle and press edges together. Make sure no air is trapped in with the meat!
4. Gently place wontons into soup and place over medium-low heat. Cook for around 6-8 minutes.
5. Place 4 wontons in each bowl and cover with remaining soup broth.
6. Nutrition Info per 4 wontons and 2 cups broth: 268 calories, 8 g fat, 3 g saturated fat, 22 g protein, 25 g protein, 1 g fiber

wontons, wonton wrappers, ground elk, egg white, ubc, garlic, lemon juice, soy sauce, maple syrup, sesame oil, panko crumbs, chicken broth, carrot, bok, mushrooms, garlic

Taken from tastykitchen.com/recipes/soups/elk-wonton-soup/ (may not work)