Wedding Soup

From TOH Simple & Delicious mag Sept/Oct 2008.

• Ready In: 45 mins
• Serves: 6

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 1/2ounce) 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. 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. 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. Bring to a boil. Add pasta; cook, uncovered, for 6-7 minutes or until pasta is tender, stirring occasionally.