Directions

• Combine some precooked Capital Italian Sausage and Baby Shrimp in a food processor or blender until the texture of ground beef is achieved. During this step, you may also add a few drops of Sesame Oil, and some chopped Italian Parsley to taste.
• In a pot, bring some Beef & Turkey broth to a boil, and add in your chopped Carrot & Celery. Let these cook for a few minutes before adding in the remaining chopped vegetables. Adjust heat to simmer.
• While the soup is cooking, grab your wonton wrappers. Following the instructions in the video, portion out a teaspoon of filling into one corner of the wrapper. Using water as a “glue”, roll the wrapper over the filling, and lightly wet the edges. As you roll the wrapper in, squeeze the meat into a covered ball shape. Once you’ve wrapped the wonton halfway, tuck the excess into itself by making a ring shape, using a few drops of water as the glue to hold the wonton together.
• Once the wontons are made, they can be added to the soup. If you’d like to prepare these ahead of time, make as many as you like and lay them flat (spaced out) on a baking tray in the freezer. Once they are frozen, you can then put them in a freezer-safe container (this step avoids the fresh wontons from sticking to each other while freezing).
• Add your Chopped Italian Parsley, a tablespoon of Olive Oil, and a teaspoon of Sesame Oil (careful not to overdo it!) to the broth. Once the wontons are cooked through, the soup is ready to serve. Season with soya sauce, Ground Black Pepper, and Italian Blend Cheese to taste.