In a large stock pot, sauté onion, celery and carrot in oil until onion is translucent. Add stock and bring to a rolling boil. Carefully drop in wontons without stacking, slower if boiling stops. Cook for fifteen minutes or until all wontons are floating freely. Stir in pork and bok choy and simmer for five minutes to allow bok choy to soften. Serve topped with green onion and chow mein noodles.
soup is a great way to use up leftovers and stretch a budget. instead of bok choy, simply shred some iceberg lettuce and put in soup bowl without cooking. can also easily be turned into a vegetarian dish.
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|Serving Size: 1 Serving (45g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 115 (90%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 12.9mg||4 %|
|Sodium 103.2mg||4 %|
|Potassium 78.9mg||2 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 1.5g|
|Protein 1.4g||2 %|
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Calories per serving: 128
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