Wonderful Wonton Soup Recipe!

What you'll need

• FOR THE SOUP:
• 5 cups chicken broth (regular or low-sodium)
• 2 cups water
• 2 to 3 thin slices fresh ginger
• 5 or 6 bok choy leaves, washed
• Pepper to taste
• FOR THE WONTONS:
• 1/2 pound ground pork (for lower-fat wontons, use ground turkey)
• 2 scallions, finely chopped
• 1 tablespoon minced fresh ginger
• 1 small clove garlic, minced
• 1 tablespoon plus 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• 1/4 teaspoon sesame oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon cornstarch
• 35 to 40 wonton wrappers

How to make it

1. In a large saucepan, combine the chicken broth, water, and ginger slices. Cover and bring the broth to a gentle simmer, then turn off the heat. Cut the bok choy into small pieces and set it aside.
2. Combine the pork, scallions, ginger, and garlic in a mixing bowl. Add the soy sauce, vinegar, sesame oil, salt, pepper, and cornstarch and mix well with a rubber spatula.
3. Remove the wonton wrappers from their package and cover them with a damp paper towel to keep them from drying out. Assemble the wontons (see below), place them on a large plate or a baking sheet lined with waxed paper, and cover them loosely with plastic wrap..
   Assembling the Wontons:
   1. Place a wrapper flour side up on your work surface. Using a spoon and a chopstick, drop a scant teaspoon of the meat mixture onto the wrapper.
   2. Moisten all the edges of the wrapper with a wet fingertip, then fold it over so the edges meet. Pinch the edges to seal them.
   3. Using your finger or a chopstick, make an indentation in the middle of the filled wonton.
   4. Dab a drop of water on the two corners and fold them in so they overlap above the indentation. Pinch them together to secure them in place.
4. Bring the chicken broth to a boil. Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil. Cook the wontons until they are no longer pink inside (remove one and cut it open to check), at least 7 minutes. Turn the heat back to high, add the bok choy, cover, and cook it for 3 minutes. Turn off the heat and add pepper to taste.
5. Transfer 5 or 6 wontons to each soup bowl and ladle on the hot broth. Makes 6 to 8 servings.
6. Source: http://spoonful.com/recipes/wonderful-wonton-soup

Lasagna Soup Recipe!

What you'll need

• 2 teaspoons olive oil
• 1 1/2 pounds Italian sausage (bulk or with casings removed)
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 2 teaspoons oregano
• 1/2 teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 1 (28-ounce) can diced tomatoes
• 6 cups chicken broth
• 2 bay leaves
• 8 ounces fusilli pasta
• 1/2 cup finely chopped fresh basil
• 8 ounces ricotta
• 1/2 cup grated Parmesan
• 1/4 teaspoon salt
• Pinch of pepper
• 2 cups shredded mozzarella

How to make it

1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.
4. Source: http://spoonful.com/recipes/lasagna-soup