Creative Household Co.

I've been making wonton soup for quite a few years now and it is always a favourite among my friends and family.

This is not a traditional recipe by any means. I look at wonton soup as a bit of a gumbo: they usually contain many proteins (beef, pork, shrimp) and some basic veggies (broccoli, cauliflower, carrots, celerey).

So, I usually grab a pack of wonton wrappers from the salad bag section of most grocery stores and use whatever I have on hand.

This time, I had lean ground beef and pork, so I used a combo to make meatballs.

I added chopped green onion, worchestire sauce, a dash of soy sauce, lots of pepper, some white pepper, paprika, onion powder, and garlic powder, and one egg.

In a large pot, I mixed beef and chicken stock. I added soy sauce to this and got it to a simmering boil.

Layout your wonton wrappers. Put a small meatball in the centre here- I got about 30 in total.

Pull the corners up together, then squeeze and twist the middle together to be tight around the meatball.

Dump them in the broth and let boil until the wrappers become wrinkly.

Add chopped veggies. I only had broccoli and cauliflower, plus some leftover green onion.

Put these in after the wontons begin floating, reduce the heat to low, and cover for five minutes.

Enjoy!