WW Wonton Soup

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WW Wonton Soup is a light but filling bowl of comfort that is overflowing with savory flavor. It is loaded with crispy wontons, soft vegetables, and an intensely flavored soup broth, all at low points. This soup is a healthy choice, but it seems decadent, whether you are in need of a comforting weeknight meal or a restorative lunch. The great thing is, it can be prepared in advance, and you can have nice warm nourishing spoonfuls throughout the week. This simple WW Wonton Soup recipe is the one to keep in mind when you are in the mood to stick to your weight loss plan but also enjoy each bite.

STATS INFO:

  • Calories: Approx. 180 per serving
  • Preparation time: 20 minutes
  • Cook time: 15 minutes
  • Total time: 35 minutes
  • Cuisine: Asian-inspired
  • Course: Soup, Main
  • Diet: Weight Watchers-Friendly, Low-fat
  • Serving: Serves 4
  • WW Points: 3–4 points

EQUIPMENT:

  • Mixing bowl
  • Large pot or Dutch oven
  • Soup ladle
  • Small spoon
  • Knife and cutting board

INGREDIENTS:

Regarding the Wontons:

  • 20 square wonton wrappers (low-fat if available, store-bought)
  • Six ounces of lean ground turkey or chicken
  • One spoonful of soybean paste with reduced sodium
  • 1 teaspoon of sesame oil
  • One minced garlic clove
  • Half a teaspoon of freshly grated ginger
  • One green onion, cut finely
  • A dash of black pepper

Regarding the soup:

  • Four cups of vegetarian or low-sodium chicken broth
  • One cup of water
  • One cup of chopped baby spinach/bok choy is enough.
  • Half a cup of carrots, finely sliced
  • Half a cup of sliced mushrooms, if desired
  • One teaspoon of optional rice vinegar
  • One spoonful of soy sauce with reduced sodium
  • Scallions, chopped, as a garnish
  • Chili pieces or fresh cilantro are optional for serving.

INGREDIENT NOTES:

Wonton wrappers:

  • Seek wrappers having 20-30 calories per piece. They are available in the cold aisle of the majority of Asian markets and grocery store shops.

Lean meat:

  • Ground chicken or turkey is best. To limit the points, trim off the fatty cuts.

Broth:

  • The base is a thick, low-sodium broth. Season and Taste as you proceed to prevent over-salting.

Vegetables:

  • Then make do with what you have- spinach, napa cabbage/even zucchini ribbons would be gorgeous.

INSTRUCTIONS:

  1. In a mixing bowl, mix ground chicken, soy sauce, sesame oil, garlic, ginger, chopped green onion & pepper.
  2. Blend till completely combined.
  3. On a dry, clean surface, place a scallion in the packaging.
  4. Into the center, spoon in about 1 teaspoon of the filling.
  5. Dampen the edges with a pastry brush and a small amount of water & then fold it into a triangle/whatever shape you wish.
  6. Close the edges in a tight seal and continue with the rest of the wrappers & filling.
  7. Fill a big saucepan with water & soup, then cook moderately.
  8. Add the carrots, mushrooms, vinegar made from rice (if using), and the soy sauce to the bowl.
  9. Cook until the vegetables start to become softer, about 5 minutes on a gentle heat.
  10. Carefully place the wontons into the hot soup.
  11. Bake between 4 to 6 minutes (until they float and are completely cooked)
  12. Add cut spinach/bok choy.
  13. Cover and cook an additional minute, until greens are wilted.
  14. Ladle the WW Wonton Soup into dishes and garnish with cilantro or chile flakes and sliced scallions.

TIPS:

  • Avoid overfilling the wontons; a teaspoon of filling is sufficient to avoid bursting.
  • Freeze additional uncooked wontons in a single layer, and then put them in a bag. When required, add them directly into the simmering broth.
  • A couple of drops of chili oil or sesame seeds will add extra flavor with not many points.
  • If you require a gluten-free wrapper, use that (results in adjustment of points).

STORAGE INFORMATION:

FRIDGE:

  • Keep remains for almost three days in a container that is tightly closed. Warm up again in the oven or on the stovetop. To prevent sogginess, try to store the soup and wontons separately.

FREEZER:

  • Put the uncooked wontons in a freezer bag after freezing them on a tray. Fresh soup has the greatest texture, but you can freeze cooled soup in portions as well.

FAQs:

May I use frozen wontons bought in the store?

  • Yes, but look at WW points & ingredients. Homemade allows you to manage fat & sodium more.

How can I make it vegetarian?

  • Absolutely. Firm tofu/finely diced mushrooms would be a good replacement for ground chicken, & vegetable broth would be a good choice.

Is it possible to pre-cook the wontons using an air fryer?

  • Wontons are nicely simmered in the broth itself. They will become crisp instead of soft when air-fried, changing the texture.

How can I boost the protein content?

  • Top with edamame, cube tofu/an additional wonton/two per bowl (add points).

NUTRITIONAL INFORMATION:

Calories: 180
Carbs: 20 g
Total Carbs: 22 g
Fiber: 2 g
Protein: 13 g
Fat: 4 g
Calcium: 40 mg
Iron: 1.5 mg
Vitamin A: 350 IU
Sodium: 470 mg
Potassium: 350 mg
Serving Size: About 1.5 cups
Serving: Serves 4