Wedding Soup

Name: Wedding Soup
Ingredients: 1 egg, beaten; 34 cup chopped onion, divided; 13 cup dry breadcrumbs; 12 lb ground turkey; 1 12 teaspoons vegetable oil; 2 cups sliced fresh carrots; 1 12 cups chopped celery; 1 tablespoon butter; 4 cups fresh Baby Spinach; 3 (14 1/2 ounce) cans chicken broth; 1 cup cubed cooked chicken breast; 2 tablespoons minced fresh parsley; 12 teaspoon dried thyme; 18 teaspoon salt; 18 teaspoon pepper; 1 14 cups acini di pepe pasta (or small pasta shells)

16 ingredients

9 steps

Ingredients

1 egg, beaten
34 cup chopped onion, divided
13 cup dry breadcrumbs
12 lb ground turkey
1 12 teaspoons vegetable oil
2 cups sliced fresh carrots
1 12 cups chopped celery
1 tablespoon butter
4 cups fresh Baby Spinach
3 (14 1/2 ounce) cans chicken broth
1 cup cubed cooked chicken breast
2 tablespoons minced fresh parsley
12 teaspoon dried thyme
18 teaspoon salt
18 teaspoon pepper
1 14 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.
2

Crunble turkey over mixture and mix well.
3

Shape into 1 inch balls.
4

In a large skillet, brown meatballs in oil until no longer pink; drain and set aside.
5

Meanwhile, in a large saucepan, saute the carrots, celery and remaining onion in butter until crisp-tender.
6

Add the spinach, broth, chicken, parsley, thyme, salt, pepper and reserved meatballs.
7

Cook, uncovered, over medium heat for 10 minutes.
8

Bring to a boil.
9

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