Taste of Home
Southwest-Style Wedding Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings (2-1/4 quarts).
I turned leftover ground chicken into meatballs and dreamed up this cozy southwestern soup. Now my Italian family asks for it over traditional wedding soup. —Teena Petrus, Johnstown, Pennsylvania
Ingredients
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1 tablespoon canola oil
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2 medium carrots, chopped
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2 medium celery ribs, chopped
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1/2 cup frozen corn, thawed
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2 quarts chicken stock
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1 cup soft bread crumbs
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1 envelope reduced-sodium taco seasoning
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1 large egg
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1 pound ground chicken
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1-1/2 cups acini di pepe pasta
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2 tablespoons minced fresh cilantro
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1/4 teaspoon salt
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Cubed avocado and sour cream
Directions
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1.
In a Dutch oven, heat oil over medium heat. Add carrots, celery and corn; cook until tender. Stir in stock. Increase heat to high; bring to a boil.
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2.
Meanwhile, combine bread crumbs, taco seasoning, egg and chicken; mix lightly but thoroughly. With wet hands, shape into 1-1/2-in. balls. Reduce heat to simmer; gently drop meatballs into stock. Cook, covered, until meatballs are no longer pink, 8-10 minutes. Stir in pasta. Simmer, covered, until pasta is tender, 6-8 minutes. Sprinkle with cilantro and salt.
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3.
Serve with avocado and sour cream.
Nutrition Facts
1-1/2 cups: 455 calories, 10g fat (2g saturated fat), 81mg cholesterol, 1219mg sodium, 63g carbohydrate (8g sugars, 3g fiber), 29g protein.
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