Wonton Soup

One of my cooking idols is the "Hungry Girl." Her daily email newsletter always has some great ideas for cutting the fat and calories in recipes, uncovering new products and exposing restaurant food with mega-Points. Her mailing yesterday had a neat looking recipe for Wonton Soup. Well, I've been craving some Chinese food and this intrigued me so I tried it last night. YUM! It was fairly easy - the hardest part was making the wontons and that was not hard at all. I used all low-sodium ingredients, so that really helped keep the sodium level down. I'll be interested to see how it reheats - but here's the recipe: (reprinted without permission but copyrighted by the Hungry Girl)

Wowowow! Wonton Soup

PER SERVING (1 cup with 2 wontons): 115 calories, 3g fat, 541mg sodium,
12g carbs, 1.5g fiber, 1g sugars, 9.5g protein -- POINTS® value 2*


Ingredients:

For Wontons
9 oz. raw lean ground turkey

2 tsp. reduced-sodium/lite soy sauce

2 tsp. dried minced onion

1/2 tsp. garlic powder

1/8 tsp. black pepper

16 small square wonton wrappers (often stocked near the tofu in the fridge
section of the market)

For Soup
6 cups fat-free chicken broth

2 cups dry broccoli cole slaw

1/3 cup canned bamboo shoots, drained

1/2 cup canned straw mushrooms, drained and roughly chopped

1 tsp. chopped fresh ginger

1 tsp. chopped garlic

1/2 cup chopped scallions

Directions:
To make the wonton filling, combine all wonton ingredients except the
wrappers in a medium bowl. Mix by hand until evenly combined. Set aside
(and, duh, wash your hands).

In a large pot, combine all soup ingredients except scallions. Bring to a boil
on the stove. Reduce heat to low and allow soup to simmer for 10 minutes.

Lay three wonton wrappers flat on a clean, dry surface. Scoop a spoonful
(about 2 tsp.) of filling into the center of each wrapper. Moisten all wrapper
edges by dabbing with water. Fold the bottom left corner of each wrapper to
meet the top right corner, forming a triangle and enclosing the filling. Press
firmly on the edges to seal. Set aside, and repeat with remaining wrappers
and filling.

Stir scallions into the simmering soup. One at a time, carefully add wontons.
Make sure they're submerged, but don't stir. Simmer for 5 minutes, adjusting
temperature if soup begins to boil, until wonton centers are firm. (Don't
worry if the wontons fall apart a little. They'll still taste delicious!)

Carefully serve up wontons and broth. Slurp 'n chew, people!

MAKES 8 SERVINGS