Wedding Soup

Ingredients

• 1 egg, beaten
• 3/4 cup chopped onion, divided
• 1/3 cup dry breadcrumbs
• 1/2 lb ground turkey
• 1 1/2 teaspoons vegetable oil
• 2 cups sliced fresh carrots
• 1 1/2 cups chopped celery
• 1 tablespoon butter
• 4 cups fresh baby spinach
• 3 (14 1/2 ounce) cans chicken broth
• 1 cup cubed cooked chicken breast
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon dried thyme
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/4 cups acini di pepe pasta (or small pasta shells)

Directions

1. 1

   In a large bowl, combine the egg, 1/4 cup onion and bread crumbs. Crunble turkey over 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.

2. 2

   Meanwhile, in a large saucepan, saute 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.

3. 3

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