With 30 minutes of prep time, you can have this pork wonton soup in the freezer and ready to go for an easy meal in a flash.

Colleen Weeden
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4- to 5-qt. Dutch oven heat 1 Tbsp. of the oil over medium-high. Add half of the meat; cook and stir 2 to 3 minutes or until slightly pink in center. Remove from pan. Repeat with another 1 Tbsp. of the oil and remaining meat. Remove from pan.

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  • In Dutch oven heat remaining 1 Tbsp. oil over medium-high. Add mushrooms, shallot, garlic, and ginger; cook and stir 5 to 6 minutes or until mushrooms are brown. Remove from heat. Stir in carrots, pea pods, vinegar, and soy sauce. Return meat.

  • Divide meat mixture between two freezer containers or bags. Label and freeze up to 3 months.

  • To serve, thaw one container of meat mixture in refrigerator overnight. Transfer to a 4- to 5-qt. Dutch oven. Add 1 carton of the broth and 1 pkg. of the frozen wonton dumplings. Cook over medium heat 5 minutes or until heated through, stirring occasionally. Stir in 1/4 cup of the green onions. If desired, top servings with wonton crisps.

To Make Wonton Crisps

Preheat oven to 400°F. Cut 8 wonton wrappers into 1/4-inch strips. Arrange on a baking sheet and coat with nonstick cooking spray. Bake 5 to 7 minutes or until golden; cool. Divide between two freezer containers or bags. Label and freeze up to 3 months. To serve, thaw at room temperature 15 to 30 minutes.

Slow Cooker

Thaw one container of meat mixture as directed. Transfer to a 3 1/2- or 4-qt. slow cooker. Stir in 1 carton of the broth. Cover and cook on low 4 to 5 hours or high 2 to 2 1/2 hours or until heated through, stirring in 1 pkg. of the frozen wonton dumplings the last 30 minutes. Stir in 1/4 cup of the green onions. If desired, top servings with wonton crisps.

Nutrition Facts

257 calories; 10 g total fat; 2 g saturated fat; 4 g polyunsaturated fat; 3 g monounsaturated fat; 61 mg cholesterol; 1242 mg sodium. 943 mg potassium; 16 g carbohydrates; 3 g fiber; 5 g sugar; 27 g protein; 0 g trans fatty acid; 5327 IU vitamin a; 16 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 37 mcg folate; 1 mcg vitamin b12; 63 mg calcium; 2 mg iron;

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