Egg Drop Soup

This recipe is from Menus4Moms, but the pictures are from my kitchen. My comments are in italics.

Egg Drop Soup 

(I actually made wanton soup because it sounded better to my hubby)

3 cups chicken broth
1 green onion with part of green top, chopped
1 tsp salt
dash of pepper
2 eggs slightly beaten
frozen wanton sheets (optional)

Heat chicken broth, salt and pepper to boiling in saucepan.Stir green onions into eggs.

Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg.

If you want to add fried wantons to your soup, you can buy frozen wanton sheets (wrappers - not on the grocery list), thaw them and slice them into strips. Deep fry the strips and serve on top of soup.


This is me experimenting again.
Ok, I'm going to try and remember how I made the wantons. I was in a hurry and did not look up a recipe, or write down what I was doing. The good news is that even the kids at the potluck ate the wantons, so they must have turned out ok. I actually did not get one--too far back in the line.
Here is what I remember:
1 pound sausage, browned
1 clove garlic, minced
1 teaspoon dried onion flakes
2 Tablespoons Thai Chili Sauce
1 Tablespoon Peanut Butter

I mixed it all up and then pulsed it in my blender because it was not as smooth as I wanted. Then I placed them on the wanton sheets. I placed about a teaspoon of meat, dampened the edges of the wrapper and sealed the edges together. (Fold in half so it forms a triangle with the meat in the middle. Hold it with the center tip pointing up.Fold the two sides in together and pinch tightly after dampening the tips. I have a little bowl of water that I dip my finger in to dampen the dough.)

This picture was taken before I pulsed the meat. See how clumpy it was?