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Tuscan Wedding Soup

    Nothing says comfort like a bowl of hearty chicken soup. This soup is so good and super easy!
    Serves: 8


    4 tbsp canola oil
    1 medium onion, diced
    8 cups chicken broth
    1 ½ cups carrots, diced
    1 cups celery, diced
    1 tbsp chicken bouillon
    4 garlic cloves, minced
    1 lb . ground chicken
    ½ cup breadcrumbs (preferably panko)
    1 tbsp Worcestershire sauce
    1 tsp sage
    ¾ cups orzo
    1 tbsp thyme
    4 cups baby spinach
    salt and pepper to taste
    1 cup Parmesan cheese (optional)

    Food Safety

    Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


    1. 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.

    2. 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.

    3. In a separate pot, boil water and cook the orzo until tender. Drain and add orzo to the soup pot.

    4. Lastly, add spinach and allow it to wilt, about 1 more minute. Ladle the soup into bowls and top with parmesan cheese.

    Helpful Tip

    Orzo must be cooked separately.