Pei Wei Thai Wonton Soup

½ lb ground pork or beef
1 clove garlic, minced
1 green onion, white and light green parts finely chopped
2 tsp minced fresh ginger
1 ½ Tbs soy sauce
2 tsp rice vinegar
¼ tsp black pepper
15-20 wonton wrappers (I used square)
2 Tbs olive oil
½ c lemongrass, sliced into rounds (3 small stalks or one large stalk)
2 cloves garlic, chopped
2 Tbs ginger, roughly chopped
8 c chicken stock
1 c baby spinach, tightly packed
Lime wedges
Thai basil

To make the wontons: In a mixing bowl, combine the ground pork, garlic, green onion, ginger,
soy sauce, rice vinegar, and black pepper. Fill a small bowl with water.
Place a wonton wrapper on a clean surface.
Place about 2 tsp of meat mixture towards one corner of the wonton.
Dip your fingertip in the bowl of water and lightly wet the edges of the square.
Fold wrapper diagonally over the meat and press edges together to seal.
Place wontons on a plate in a single layer.
To make the soup: Heat olive oil over medium-high in a large pot.
Add lemongrass, garlic, and ginger; sauté until fragrant, about 3 minutes.
Add chicken stock and bring to a boil. Reduce heat and simmer for 20 minutes.
Using a mesh strainer, remove the solids from the stock.
Gently drop the wontons into the stock and simmer another 10 minutes.
Stir occasionally (and gently).
Add the spinach and simmer another 5 minutes.
Carefully spoon soup into bowls.
Garnish with lime and Thai basil.