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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, Pennsylvania
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings (2-1/4 quarts)


  • 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


  • 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.
Editor’s 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.
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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