Wedding Soup
"From TOH Simple & Delicious mag Sept/Oct 2008."
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 egg, beaten
- 3⁄4 cup chopped onion, divided
- 1⁄3 cup dry breadcrumbs
- 1⁄2 lb ground turkey
- 1 1⁄2 teaspoons vegetable oil
- 2 cups sliced fresh carrots
- 1 1⁄2 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
- 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
- In a large bowl, combine the egg, 1/4 cup onion and bread crumbs. Crunble turkey over mixture and mix well. Shape into 1 inch balls. In a large skillet, brown meatballs in oil until no longer pink; drain and set aside.
- 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.
- Bring to a boil. Add pasta; cook, uncovered, for 6-7 minutes or until pasta is tender, stirring occasionally.
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RECIPE SUBMITTED BY
I love food! I collect cookbooks and recipes and read them the way most people read novels. I have no children but I have two cats who also love to eat. I am also a movie buff and one of my biggest pet peeves is when people talk during a movie!
