1/2 lb. med. sausage
2 tsp. soy sauce
1/2 tsp. cornstarch
1/4 tsp. salt
1 green onion (with top), chopped
1/4 tsp. ground ginger
24 wonton skins

Cook and stir sausage and green onion until pork is brown; drain. Mix pork green onion, 2 teaspoons soy sauce, cornstarch, ginger and salt. Place 1 teaspoon filling on center of each wonton skin. Moisten edges with water. Fold each skin in half to form triangle; press edges to seal. (Wontons can be covered and refrigerated for 24 hours.)

BROTH:

5 c. water
1 tbsp. soy sauce
1 c. spinach, torn into sm. pieces (or 1 c. watercress)
3 cans condensed chicken broth

Heat chicken broth, 3 cans water and 1 tablespoon soy sauce to boiling in 3- quart saucepan; add spinach. Heat just to boiling. Cook wontons in broth about 2 minutes. Do not overcook. Put only wontons in broth that you want to eat now. Save the rest for later.