Southwest-Style Wedding Soup Servings: 6 / Total Time: 30 mins

Ingredients:

• 1 tablespoon canola oil

• 2 medium carrots, chopped

• 2 medium celery ribs, chopped

• 1/2 cup frozen corn, thawed

• 2 quarts chicken stock

• 1 cup soft bread crumbs

• 1 envelope reduced-sodium taco seasoning

• 1 large egg

• 1 pound ground chicken

• 1-1/2 cups acini di pepe pasta

• 2 tablespoons minced fresh cilantro

• 1/4 teaspoon salt

• Cubed avocado and sour cream

Directions:

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

• Meanwhile, combine bread crumbs, taco seasoning, egg and chicken; mix lightly. With wet hands, shape into 1-1/2-in. balls. Reduce heat to simmer; gently drop meatballs into stock. Cook, covered, until meatballs are no longer pink, 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

Southwest-Style Wedding Soup Recipe photo by Taste of Home