Wonton Soup

Broth

4 scallions
2 tsp crushed garlic
2 carrots, peeled and sliced thin
1 large chicken breast
1 thick cut pork chop
1 tsp salt
10 cups water
2 cups chicken broth
1 bay leaf
1 tsp crushed ginger
Baby spinach 2-3 cups


Wontons filling
1/2 lb ground turkey
1 egg yolk
1tsp crushed garlic
1 finely diced scallion
2T. minced cilantro
1T. soy sauce
2 tsp sesame oil
2 tsp rice vinegar
Wonton wrappers

Make Broth:
Saute Chicken, Pork, garlic and scallions with 2tsp of vege oil for 3 minutes.  Add carrots, water, broth, bay leaf and ginger and simmer on low, uncovered for 2 hours.  Remove chicken and pork and chop into diced pieces and return to pot.  Skim off any fat from the top.
Return to low and simmer covered for another hour, then add baby spinach at last minute

Wontons:
Mix all ingredients and incorporate but don't over mix.
Separate wonton wrappers and place about 3/4 tsp of filling in each.  Wet edges and press together, then fold one end like a little hat.

Just before adding spinach to broth, add wontons in a large sieved strainer to the broth for 3 minutes to cook.  Remove and spoon separately into the soup.

Enjoy!