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

1 tablespoon canola oil
2 medium carrots, chopped
2 medium celery ribs, chopped
1/2 cup frozen corn, thawed
2 quarts chicken stock
1 cup soft bread crumbs
1 envelope reduced-sodium taco seasoning
1 large egg
1 pound ground chicken
1-1/2 cups acini di pepe pasta
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
Cubed avocado and sour cream

Directions

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.
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.
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.

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

Recipe Creator

Community Cook