Southwest-Style Wedding Soup

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, PA

Takes: 30 min. • Makes: 6 servings

• 1 Tbsp. canola oil
• 2 medium carrots, chopped
• 2 medium celery ribs, chopped
• ½ cup frozen corn, thawed
• 2 qt. chicken stock
• 1 cup soft bread crumbs
• 1 envelope reduced-sodium taco seasoning
• 1 large egg
• 1 lb. ground chicken
• 1 ½ cups acini di pepe pasta
• 2 Tbsp. minced fresh cilantro
• ¼ tsp. salt
• Cubed avocado and sour cream

1. 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. 2. Meanwhile, combine bread crumbs, taco seasoning, egg and chicken; mix lightly. With wet hands, shape into 1 ½-in. balls.
3. 3. Reduce heat to simmer; gently drop meatballs into stock. Cook, covered, until the 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.

1 ½ cups: 455 cal., 10g fat (2g sat. fat), 81mg chol., 1219mg sod., 63g carb. (8g sugars, 3g fiber), 29g pro.

TIP

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 will yield ½-¾ cup of crumbs.