Won Ton Soup

Source: My mom

I love this soup. Simple, filling, and pretty healthy. It's easy to make, as well. The only time consuming part is filling and sealing the won tons. The problem with this dish is if there's extra space between the seal of the won ton and the meat filling, when you eat the won tons, usually they fall apart. So it begs the question, why even MAKE the won tons? Why not just boil little meatballs and throw them in the soup? BECAUSE THEN IT'S NOT WON TON SOUP!

My mom had no real cookbooks. The only cookbooks I ever saw were the small ones where people would turn in their favorite recipes for an elementary school fundraiser or something like that. Anyway, I don't know if that's where this one comes from, but I love this soup! Plan to make about 10 won tons per person.

1/3 lb. ground lean pork
1/3 lb. ground veal
1 egg
Won ton wrappers (in the produce aisle)
1 bunch of boy chok, sliced

8 cups of chicken broth
1 can of sliced water chesnuts, drained (in the asian aisle)
1 can of bamboo shoots, drained (in the asian aisle)
Snow peas (about 2 handfuls)
Salt and pepper to taste

Bring a large pot of water to boil. In a seperate pot, pour in the 8 cups of chicken broth, sliced bok choy, water chesnuts, bamboo shoots, and snow peas. Bring to a boil, and let simmer while you prepare the won tons.

To prepare the meat mixture, mix the pork and veal together. With your hands, most likely. Yuck. To fill the won-tons, put about a tablespoon-sized portion of the meat in the won ton, rub egg over the edges, fold in half so it's a triangle, and seal the edges.

Boil the won tons in the water for 5 minutes, then transfer to the soup. Add salt and pepper to taste. Enjoy!

I just realized the recipe I have doesn't have tofu...and I'm pretty sure I've had this with tofu before, in cubes. Feel free to add some!