• 24-30 wonton wrappers
• FOR THE FILLING:
• 3/4 lb ground pork
• 2 tablespoons minced celery
• 2 tablespoons minced green onions
• 1 egg
• 2 tablespoons soy sauce
• 1 1/2 teaspoons white wine
• 1/2 teaspoon sesame seed oil
• 1/8 teaspoon salt
• 1 dash white pepper
• FOR THE SOUP:
• 1 (48 ounce) can chicken broth
• 1 1/2-2 tablespoons soy sauce
• 1 chopped scallion

1. TO MAKE THE WONTONS:.
2. In a medium bowl mix filling ingredients thoroughly.
3. Cover wonton wrappers with damp cloth. Remove only a few at a time to fill.
4. Moisten each with water; place 1 tsp filling in center of each. Fold over in triangle shape and seal. Take the long folded side and fold it down on itself once more. Take the 2 long points and bring them together at the back of the wonton. Seal with a bit of water.
5. TO COOK THE WONTONS:.
6. In medium sauce pan bring 2 quarts of water to a boil (1st boil).
7. Add wontons, stir, cover and return to boil (2nd boil).
8. Add 1 cup cold water and return to boil again (3rd boil).
9. FOR THE SOUP:.
10. In large pan bring broth to a boil.
11. Add soy sauce and cooked wontons, return to boil.
12. Garnish with green onions to serve.

Seeing the Foodie's homemade wonton soup recipe posted today reminded me of my own recipe for the same. As the title suggests I did get it from the back of label on College Inn Chicken Broth. I love Wonton Soup and finally have a recipe! I've had great compliments on this recipe and have had others ask for and use the recipe.