WEDDING SOUP

WEDDING SOUP


1 egg, beaten
¾ cup chopped onion, divided
1/3-cup dry bread crumbs
½ lb. ground turkey
1-1/2 tsp. vegetable oil
2 cups sliced fresh carrots
1-1/2 cups chopped celery
1 Tbsp. butter
4 cups fresh baby spinach
3 cans (14-1/2-oz.each) chicken broth
1 cup cubed cooked chicken breast
2 Tbsp. minced fresh garlic
½ tsp. dried thyme
1/8 tsp. salt
1/8 tsp. pepper
1-1/4 cup acini di pepe pasta or small pasta shells


In a large bowl, combine the egg, ¼ cup onion and bread crumbs. Crumble turkey over the mixture and mix well. Shape into 1-inch balls. In a large skillet, brown meatballs in oil until no longer pink; drain and set aside.

Meanwhile, in a large saucepan, sauté the carrots, celery, and remaining onion in butter until crisp-tender. Add the spinach, broth, chicken, parsley, thyme, salt, pepper and reserved meatballs. Cook uncovered, over medium heat for 10 minutes.

Bring to a boil. Add pasta, cook, uncovered, for 6-7 minutes or until pasta is tender; stirring occasionally.

Yield: 6 servings.