1/2 lb. ground pork
1 green onion (with tops), chopped
2 tsp. soy sauce
1/2 tsp. cornstarch
1/4 tsp. ground ginger
24 wonton skins
5 c. water
3 cans (10 3/4 oz. each) condensed chicken broth
3 soup cans water
1 tbsp. soy sauce
1 c. spinach, torn into sm. pieces or 1 c. watercress

Cook pork and green onions, stirring occasionally, until pork is brown; drain. Mix pork mixture, 2 teaspoons filling on center of each wonton skin. Moisten edges with water. Fold each in half to form triangle down and overlap slightly. Moisten one corner with water. Pinch to seal. (Wonton can be covered and refrigerated no longer than 24 hours.)

Heat 5 cups water to boiling in Dutch oven. Add wontons. Heat to boiling; reduce heat. Simmer uncovered 2 minutes (wonton will break apart if overcooked.) Heat chicken broth, 3 cans water and 1 tablespoon soy sauce to boiling in 3 quart saucepan. Add spinach. Heat just to boiling. Place 3 wonton and 1 cup hot broth in each soup bowl. 8 servings (about 1 cup each). 175 calories per serving.