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8 servings, about 1-1/4 cups each
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Keep won ton wrappers covered with plastic wrap until ready to use. Wrap any remaining won ton wrappers tightly in plastic wrap and store in freezer.
Fill won ton wrappers as directed; place in single layer on baking sheet. Freeze 1 hour or until frozen. Transfer to resealable plastic bag; seal bag. Freeze up to 1 month. Thaw in refrigerator before adding to hot soup to cook as directed.
Enjoy the restaurant-quality flavor of this delicious hot soup. And as a plus, it can fit into your healthful eating plan.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is the second time I have made this soup. It does take some time to prepare the wontons. I cooked the sausage, bagged cabbage mix, half of an onion, toasted sesame dressing, and egg yolk. After cooked I put it in food processor. Followed the recipe from there and it was so yummy!
I made this recipe on Sunday to freeze for a weeknight meal along with an asian spinach salad. I loved it. Very easy to put together, though I can use some more instruction on how to seal them :).
This was very good and a nice change of pace. Like chicken noodle soup but with pork and wontons instead of chicken and noodles. Dont overfill the wontons or they will burst in the soup.