Southwest-Style Wedding Soup

Total Time:Prep/Total Time: 30 min.

Recipe by Teena Petrus, Johnstown, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 24, 2023

I turned leftover ground chicken into meatballs and dreamed up this cozy southwestern soup. Now my Italian family asks for it over traditional wedding soup. —Teena Petrus, Johnstown, Pennsylvania

Soft Bread Crumbs

To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
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Southwest-Style Wedding Soup

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Yield:6 servings (2-1/4 quarts)
Prep:10 min
Cook:20 min
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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
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Directions

  1. 1
    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.
  2. 2
    Meanwhile, combine bread crumbs, taco seasoning, egg and chicken; mix lightly but thoroughly. 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.
  3. 3
    Serve with avocado and sour cream.

Nutrition Facts

1-1/2 cups: 455 calories, 10g fat (2g saturated fat), 81mg cholesterol, 1219mg sodium, 63g carbohydrate (8g sugars, 3g fiber), 29g protein.
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