Recipe
Tuscan Wedding Soup
Prep Time:
Cook Time:
Serves: 8
Nothing says comfort like a bowl of hearty chicken soup. This soup is so good and super easy!
Contributed By: Alberta Chicken Producers
Ingredients
4 tbsp (60 mL)
canola oil
1
medium onion, diced
8 cups (2 L)
chicken broth
1 1/2 cups (375 mL)
carrots, diced
1 cups (250 mL)
celery, diced
1 tbsp (15 mL)
chicken bouillon
4
garlic cloves, minced
1 lb (0.5 kg)
. ground chicken
1/2 cup (125 mL)
breadcrumbs (preferably panko)
1 tbsp (15 mL)
Worcestershire sauce
1 tsp (5 mL)
sage
3/4 cups (175 mL)
orzo
1 tbsp (15 mL)
thyme
4 cups (1 L)
baby spinach
salt and pepper to taste
1 cup (250 mL)
Parmesan cheese (optional)
Instructions
1
Heat 2 Tbsp (30 mL) canola oil in a large pot over medium-high heat. Add the onion, carrots, and celery. Sautee until slightly softened, about 4 minutes. Add half of the garlic and cook for another minute. Add the chicken broth and the Better than Bouillon and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are tender, about 7 minutes.
2
Meanwhile, mix the ground chicken, breadcrumbs, Worcestershire, sage, thyme and remaining garlic, salt and pepper. Form into 1-inch meatballs. Lightly brown meatballs in a frying pan in 2 Tbsp (30 mL) canola oil until nicely browned. Deglaze the pan and add contents to the soup pot.
3
In a separate pot, boil water and cook the orzo until tender. Drain and add orzo to the soup pot.
4
Lastly, add spinach and allow it to wilt, about 1 more minute. Ladle the soup into bowls and top with parmesan cheese.