Make-Ahead Pork Wonton Soup

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.

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.