Description
This Mediterranean-Inspired Wonton Soup combines tender ground chicken or turkey wontons filled with feta cheese and fresh spinach, simmered in a flavorful broth infused with garlic, zucchini, and cherry tomatoes. Enhanced with fresh herbs and lemon zest, this comforting and vibrant soup offers a delightful fusion of Mediterranean flavors in a warm, satisfying dish perfect for any season.
Ingredients
Scale
For the Wontons:
- 25–30 wonton wrappers
- 1/2 lb ground chicken or turkey
- 1/3 cup crumbled feta cheese
- 1/2 cup fresh spinach, finely chopped
- 1 garlic clove, minced
- 1 tablespoon red onion, finely minced
- 1 tablespoon fresh parsley, chopped (or 1 tsp dried)
- 1/2 teaspoon dried oregano
- Zest of 1/2 lemon
- Salt and pepper to taste
- Water (for sealing wrappers)
For the Soup Broth:
- 6 cups low-sodium chicken or vegetable broth
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/2 small onion, thinly sliced
- 1 cup zucchini or yellow squash, diced
- 1/2 cup cherry tomatoes, halved
- Juice of 1 lemon (to taste)
- Salt and pepper to taste
- Fresh parsley or dill, for garnish
Instructions
- Make the Wonton Filling: In a mixing bowl, thoroughly combine the ground chicken or turkey with crumbled feta cheese, finely chopped spinach, minced garlic, finely minced red onion, chopped parsley, dried oregano, lemon zest, and salt and pepper to taste. Mix until all ingredients are well incorporated and the filling is uniform.
- Assemble the Wontons: Lay a wonton wrapper flat on a clean surface. Place about 1 teaspoon of the filling in the center. Moisten the edges of the wrapper with water to help seal. Fold it diagonally to form a triangle, press edges firmly to seal, then optionally fold the corners together and pinch to create the traditional wonton shape. Repeat this process with all the remaining wonton wrappers and filling.
- Cook the Broth: Heat olive oil in a large pot over medium heat. Add the thinly sliced onion and minced garlic, sautéing until fragrant and translucent, about 2 to 3 minutes. Add the diced zucchini or yellow squash and cook for an additional 2 to 3 minutes, allowing it to soften slightly. Pour in the chicken or vegetable broth and bring the mixture to a gentle boil.
- Add Wontons: Carefully drop the assembled wontons into the simmering broth, ensuring they have space and do not crowd. Reduce the heat to medium-low and cook for 5 to 7 minutes, or until the wontons float to the surface and the meat filling is fully cooked through.
- Finish the Soup: Stir in the fresh lemon juice and halved cherry tomatoes. Season the soup with additional salt and pepper according to your taste. Allow it to simmer for another minute to meld the flavors together, then remove the pot from heat.
- Serve: Ladle the hot soup into individual bowls. Garnish with freshly chopped parsley or dill for a bright herbal note. Serve immediately with lemon wedges on the side for added zest and freshness.
Notes
- You can substitute ground chicken or turkey with lean ground pork or beef if preferred.
- Make sure to seal the wontons tightly to prevent the filling from leaking during cooking.
- If you cannot find wonton wrappers, spring roll wrappers can be used but may alter texture slightly.
- Adjust lemon juice according to personal preference for acidity and brightness.
- For a vegetarian version, substitute the meat filling with crumbled firm tofu or finely chopped mushrooms and use vegetable broth.
