Tuscan Wedding Soup Recipe

Name: Tuscan Wedding Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
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)

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.