The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
Egg Drop Wonton Soup is simple and so delicious! And the best part? It’s ready in just 15 minutes!
Egg Drop Soup has been trending on social media lately, so we decided to put our own spin on it. Our version includes pork and vegetable wontons for protein and spinach for extra veggies. This simple soup is ideal for a weeknight recipe and will be a hit with the whole family.
Why You’ll Love This Recipe
- This recipe is quick and easy, making it ideal for busy weeknights.
- Featuring wholesome ingredients, like Heinen’s new Pasture Raised Eggs. These eggs come from chickens that are raised locally in Ohio and forage outdoors on fresh pasture year-round. They’re fed a vegetarian diet and are free of antibiotics and hormones.
- A great mixture of carbohydrates, proteins, and fats for a healthy diet.
- Cook time:
- Total time:
- 6 cups Heinen’s chicken stock
- 1/4 tsp. Heinen’s garlic powder
- 1/4 tsp. Heinen’s ground ginger
- 1/8 tsp. Heinen’s ground black pepper
- 1 Tbsp. soy sauce
- 1/2 bag Bibigo frozen pork & vegetable wontons
- 2 Heinen’s pasture raised eggs, beaten
- 1 cup Heinen’s baby spinach
- 1 Tbsp. sesame oil
- Diced scallions, for serving
- Heat 6 cups Heinen’s chicken stock in a large soup pot over medium heat.
- Once the broth is to a boil, add 1/4 tsp. Heinen’s garlic powder, 1/4 tsp. Heinen’s ground ginger, 1/8 tsp. Heinen’s ground black pepper, 1 Tbsp. Soy sauce, and 1/2 bag Bibigo frozen pork & Vegetable wontons to the pot. Stir well, then reduce to a simmer. Simmer for 2-3 minutes, until dumplings float.
- Slowly pour the whisked eggs into the pot. Once the eggs float to the surface, add 1 cup Heinen’s Baby Spinach and 1 Tbsp. Sesame oil to the pot. Stir well, then top with scallions and serve.