I turned leftover hamburgers into meatballs and added them to this zesty soup.
—TEENA PETRUS JOHNSTOWN, PA
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
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
1. In a Dutch oven, heat the oil over medium heat. Add carrots, celery and corn; cook until tender. Stir in stock. Increase heat to high; bring to a boil.
2. Meanwhile, combine the 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.
3. Serve soup with cubed avocado and sour cream.
NOTE 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.