HEARTY CHICKEN WONTON SOUP

Wonton soup is usually on the light side, but if you have guys with high metabolism, there’s only one way to serve soup as the sole dish for dinner: beef—er, chicken—it up. Though this recipe makes six servings, there’s only one serving left for my lunch tomorrow. A major hit for our family. Note: I worried that my wontons might open and lose their filling during cooking, but those little beauties were intact when they made the journey from soup pot to bowl to spoon.

1 lb ground chicken (or turkey), divided

1 egg

2 green onions, sliced thin

3 tbsp soy sauce, divided

1 tsp + 1 tbsp sesame oil, divided

1/2 tsp sea salt

3/4 tsp ground ginger, divided

1/8 tsp ground pepper

30 wonton wrappers

8 cups reduced-sodium chicken broth

2 tbsp chopped cilantro

1) To medium-sized bowl add 8 oz of ground chicken (reserving 8 oz), egg, green onions, 1 tbsp soy sauce (reserving 2 tbsp), 1 tsp sesame oil (reserving 1 tbsp), salt, 1/4 tsp ginger (reserving 1/2 tsp), and pepper; mix well

2) Lay out wonton wrappers in diamond shapes and spoon about 1 tsp in center of each; lightly moisten wrapper edges with water and fold bottom points up to encase filling and form triangles; press edges together to seal; bring left and right points to center, moisten with water, overlap, and pinch together; place wontons on cookie sheet, cover with damp towel, and refrigerate until ready to use

3) To large soup pot, add reserved 1 tbsp sesame oil and heat over medium-high; add reserved 8 oz ground chicken and cook, stirring often, until no longer pink; reduce heat to medium and stir in chicken broth, reserved 2 tbsp soy sauce, and reserved 1/2 tsp ground ginger; cook 10 minutes

4) Increase heat to medium-high; when soup begins to boil, gently lower filled wontons into soup and, gently stirring often, cook 5-6 minutes; sprinkle cilantro over soup, remove from heat, and serve

Servings: 6 dinner-sized portions