2 packages square wonton wraps
6 quarts boiling water
1 chicken, cut in pieces
5 carrots, sliced
5 celery stalks, sliced
1 whole onion, chopped
3 pounds ground beef, uncooked
1 cup thinly sliced green onions
1 1/2 teaspoons salt
Cook chicken in water with carrot, celery, salt, and onion for 2 hours.
Remove bones and skin. Chop chicken meat. Add to stock. Refrigerate overnight. Next morning, remove fat from top of chicken stock. Strain the vegetables from the stock and discard. Chicken stays in stock.
Mix ground meat, eggs, and green onions and fill wraps with 1 tablespoon per wrap.
Drop filled wontons (15-20 at a time) in broth. After they rise to surface, simmer. Place broth and won tons in individual soup bowls. Garnish with sliced diced onions.
Yield: 20-30 servings
Source: Sister Anna Maria Auxiliadora and Julie Tarsha