Still on a soup kick…

If you’ve been following my Facebook and Instagram feeds you know that I’m on one heck of a soup kick.  It’s cold and miserable out and everyone around me seems to be getting sick.  The Jewish mother in me believes that the only real cure is soup.  Normally I’d whip up a batch of my grandmother’s famous Matzoh Ball Soup, but instead I made Wonton Soup.

Everyone knows that Jews eat Chinese food on Christmas so it only seemed natural that I would whip up some of my own.  As a frequent visitor of the NY Department of Heath’s website to view restaurant grades and inspection results I’ve found it virtually impossible to order in without my anxiety levels raising due to fear of filth and food poisoning (and vermin).  So, I cook everything myself.

Back to the Christmas Wonton Soup…

I really love this soup because it is so darn easy and quick.  If you’ve frozen homemade chicken broth it’s even easier (but of course there’s the old stand-by College Inn in the can if you don’t have any on hand and don’t feel like boiling chicken for 4 hours).


Wonton Soup

18 Cups Chicken Broth (if you use canned broth, use 12.5 cups broth, two 50oz cans, and add 5.5 cups water)

3 Baby Bok Choy (washed and chopped)

3 Scallions (chopped)

1/4 Pound Ground Turkey (or Pork)

1 Package Wonton Wrappers (in the refrigerated section of the grocery)

2 Tsp Soy Sauce

1 TB Sesame Oil (divided)

1 Tsp Minced Ginger

1 Cup Sliced Mushrooms (Crimini or any flavorful white mushroom)

8 Baby Carrots (sliced)


Pour all chicken stock (and water) into a large stock pot and add 2 of the chopped scallions and 1/2 TB of the sesame oil.  Slowly bring to a simmer.


In the meantime, in a small bowl combine the ground turkey, ginger, soy sauce, and the rest of the sesame oil.  Mix together well.  Then begin making your wontons by following the folding directions on the package or using the photos below as a guide.  There are many ways to fold them, it’s really just a preference.  Be sure to remove any air bubbles and seal them very tightly by using water on the edges and don’t over fill them.  I like to use about 2 Tsp of filling per wonton square.



Place them on wax paper to set while the broth comes to a rolling boil.  You will have extra wonton squares which can either be frozen for later use or cut into noodles for the soup and added later.


When the broth has come to a boil slowly drop in the wontons and then cover the pot.  Boil for 5 minutes, then remove the top.  The wontons should be floating on or near the surface.  Then add the chopped mushrooms, carrots, and bok choy.  Simmer until the bok choy has wilted.




**Soup can be frozen for up to 6 months.

**Photo of wonton folding courtesy of





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