Step by step

Method

5 steps

1. 1

   Chop 2 green onions (save one top for garnish). Mix the chopped onion with ¼ lb lean ground beef, ¼ cup finely minced celery, 1 tablespoon chopped fresh parsley, ¼ teaspoon kosher salt, and black pepper to taste until evenly combined.

2. 2

   Place about 1½ tablespoons filling in the center of each of 12–18 wonton wrappers. Dampen the edges with water, bring corners together, and pinch firmly to seal, pressing out air so they don't float open in the broth.

3. 3

   Bring 6 cups chicken broth to a boil; reduce to medium. Simmer half the wontons about 4 minutes until they float and the filling is cooked through; lift out and keep warm. Repeat with the rest so the pot isn't crowded.

4. 4

   Slice the reserved green onion top on the diagonal. Add ½ cup packed spinach leaves, optional ¼ cup chopped bok choy, and optional thinly sliced carrot to the hot broth until just wilted, 30–60 seconds.

5. 5

   Divide wontons among bowls and ladle the broth and greens over the top. You want delicate wontons in a clear savory broth with bright greens — not broken wrappers or a cloudy, overcooked soup.