Wedding Soup

Name: Wedding Soup
Ingredients: 1 egg, lightly beaten; 3/4 cup chopped onion, divided; 1/3 cup dry bread crumbs; 1/2 pound ground turkey; 1-1/2 teaspoons canola oil; 2 cups sliced fresh carrots; 1-1/2 cups chopped celery; 1 tablespoon butter; 4 cups fresh baby spinach; 3 cans (14-1/2 ounces each) chicken broth; 1 cup cubed cooked chicken breast; 2 tablespoons minced fresh parsley; 1/2 teaspoon dried thyme; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1-1/4 cups acini di pepe pasta or small pasta shells

16 ingredients

3 steps

Ingredients

1 egg, lightly beaten
3/4 cup chopped onion, divided
1/3 cup dry bread crumbs
1/2 pound ground turkey
1-1/2 teaspoons canola oil
2 cups sliced fresh carrots
1-1/2 cups chopped celery
1 tablespoon butter
4 cups fresh baby spinach
3 cans (14-1/2 ounces each) chicken broth
1 cup cubed cooked chicken breast
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/4 cups acini di pepe pasta or small pasta shells

Directions

1

In a large bowl, combine the egg, 1/4 cup onion and bread crumbs. Crumble turkey over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in oil until no longer pink; drain and set aside.
2

Meanwhile, in a large saucepan, saute the carrots, celery and remaining onion in butter until crisp-tender. Add the spinach, broth, chicken, parsley, thyme, salt, pepper and reserved meatballs. Cook, uncovered, over medium heat for 10 minutes.
3

Bring to a boil. Add pasta; cook, uncovered, for 6-7 minutes or until pasta is tender, stirring occasionally.