Weeknight Wonton Soup

1. 1

   Pour the chicken and beef broths into a large saucepan and bring to a boil over high heat. Add the water chestnuts, green onions, and frozen wontons and cook until the wontons are cooked through and floating, 2 to 3 minutes.

2. 2

   Remove from the heat and stir in the fresh spinach. Cover the soup and let the spinach steam and soften in the hot soup for 2 minutes.

3. 3

   Season with Chinese five spice, salt, and cayenne pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.