Southwest-Style Wedding Soup

• 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 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 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 with avocado and sour cream.

canola oil, carrots, celery, frozen corn, chicken stock, bread crumbs, taco, egg, chicken, acini, fresh cilantro, salt, avocado

Taken from www.tasteofhome.com/recipes/southwest-style-wedding-soup/ (may not work)