Weeknight Wonton Soup

  1. Pour the chicken and beef broths into a large saucepan and bring to a boil over high heat. Add the water chestnuts, green onions, and frozen wontons and cook until the wontons are cooked through and floating, 2 to 3 minutes.
  2. Remove from the heat and stir in the fresh spinach. Cover the soup and let the spinach steam and soften in the hot soup for 2 minutes.
  3. Season with Chinese five spice, salt, and cayenne pepper.

chicken broth, beef broth, water chestnuts, green onions, wontons, baby spinach, salt, cayenne pepper

Taken from www.allrecipes.com/recipe/188346/weeknight-wonton-soup/ (may not work)

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