Asian Inspired Meatball soup!

See the video below

Asian inspired meatball soup
What I love about this recipe I created is that I love your basic wonton soup and I love Italian meatball soup why not combining both and well this recipe not only is super easy to make it's like eating wonton soup that has so much more flavor not making it your ordinary wonton soup or basic Italian meatball soup! Your guest will love the new twist on this soup and so will you!!
1 pack 19.76 oz Johnsonville Italian mild sausage
1/2 cup chopped water chestnuts
1/4 cup finely chopped red onion
1 teaspoon grated fresh ginger
2 tablespoons fresh chopped cilantro

3 tablespoon soya sauce
Black pepper to taste
10 cups of chicken broth (your favorite)
1 cup shredded carrots
2 cups fresh baby spinach in
1/2 of a 12oz pkg of wonton wraps
Preheat oven at 350. Remove sausage out of casing and add to a mixing bowl
To the sausage add water chestnut, carrots, onion, ginger, cilantro and 1 tablespoon of soya sauce season with black pepper and mix well
Line a cookie sheet and spray with non stick cooking spray. Next make the small meatballs about an inch round and place on cookie sheet put meatballs in oven for 15 to 20 minutes
To a large pot add the chicken broth, carrots, spinach, and soya sauce. Take your wonton wraps and cut in 3 pieces to make the wonton 1 inch wide by 3 inch long add to soup season with black pepper and bring to a boil for 5 to 7 minutes until wonton noodles are done.
Remove meatballs out of the oven and add to the soup and serve. Left over’s will keep in the refrigerator well up to 5 days. Enjoy!