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Tuscan Wedding Soup Recipe

Tuscan Wedding Soup
Source: Chicken

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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)
PREP TIME
15m
COOK TIME
20m
TOTAL TIME
35m
YIELD
8 servings

Instructions

  • 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.
  • 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.
  • In a separate pot, boil water and cook the orzo until tender.
  • Drain and add orzo to the soup pot.
  • Lastly, add spinach and allow it to wilt, about 1 more minute.
  • Ladle the soup into bowls and top with parmesan cheese.

Side Dishes

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A recipe from Chicken

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