Mexican Wedding Soup

Randy and I love Italian Wedding soup, so when I saw this in the new Taste of Home Magazine, I got excited to see that I could have a recipe that would make it with a whole new taste. Am looking forward to having this soup over the weekend. Thanks Taste of Home!

1 tables veggie oil or canola

2 medium carrots, chopped

2 medium celery ribs, chopped

1/2 cup frozen corn, thawed

1/2 cup chopped onion*

1/2 teas garlic powder

2 qts chicken stock

1 cup soft bread crumbs

1 envelope reduced sodium taco seasoning

1 large egg

1 lb ground chicken

1  cup acini di pepe pasta

2 tables minced fresh cilantro

1/4 teas salt

Cubed avocado and sour cream

In a Dutch oven, heat oil over medium heat. Add carrots, celery, onion and corn; cook until tender. Stir in stock. Add garlic powder, if desired. Increase heat to high; bring to a boil.

Meanwhile, combine breadcrumbs, taco seasoning, egg and chicken; mix lightly. With wet hands, shape into 1 1/2″ balls. Reduce heat to simmer. Gently drop meatballs into stock. Cook, covered, until meatballs are no longer pink, about 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.

*I added about 1/2 teas garlic powder and the onion to the soup.

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