Weeknight Wonton Soup

Ingredients

• 0.5 teaspoon five-spice powder chinese
• 5 ounce baby spinach leaves fresh
• 1 cup beef broth 
• 4 ounce water chestnuts drained chopped canned
• 4 cups chicken broth 
• 3  green onions chopped (tops included)
• 4 servings salt to taste

Equipment

• sauce pan

Directions

1. Pour the chicken and beef broths into a large saucepan and bring to a boil over high heat.
2. Add the water chestnuts, green onions, and frozen wontons and cook until the wontons are cooked through and floating, 2 to 3 minutes.
3. Remove from the heat and stir in the fresh spinach. Cover the soup and let the spinach steam and soften in the hot soup for 2 minutes.
4. Season with Chinese five spice, salt, and cayenne pepper.