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.
Chocolate Castles as wel 