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Meat Wonton Soup

1/2 pound ground pork
1 green onion (with tops), chopped
2 tsp soy sauce
1/2 tsp cornstarch
1/4 tsp ground ginger
24 wonton skins
5 cup water
3 (10-3/4 ounces) cans condensed chicken broth
3 soup cans water
1 Tbsp soy sauce
1 cup spinach, torn into small pieces, or 1 cup watercress

Cook pork and green onion, stirring occasionally, until pork is
brown; drain. Mix pork mixture, 2 teaspoons soy sauce, the cornstarch
and ginger. Place 1 teaspoon filling on center of each wonton
skin. Moisten edges with water. Fold each in half to form triangle.
Press edges to seal.Pull bottom corners of triangle down and overlap
slightly. Moisten one corner with water. Pinch to seal.

Heat 5 cups water to boiling in Dutch oven. Add wontons. Bring to
a boil; reduce heat. Simmer uncovered 2 minutes (wontons will break
apart if overcooked); drain. Heat chicken broth, 3 cans water and
1 tablespoon soy sauce to boiling in 3-quart saucepan. Add spinach.
Heat just to boiling. Place 3 wontons and 1 cup hot broth in each
soup bowl.


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