Ingredients
1 tablespoon canola oil2 medium carrots, chopped2 medium celery ribs, chopped1/2 cup frozen corn, thawed2 quarts chicken stock1 cup soft bread crumbs1 envelope reduced-sodium taco seasoning1 large egg1 pound ground chicken1-1/2 cups acini di pepe pasta2 tablespoons minced fresh cilantro1/4 teaspoon saltCubed avocado and sour cream
Preparation
In a Dutch oven, heat oil over medium heat. Add carrots, celery and corn; cook until tender. Stir in stock. Increase heat to high; bring to a boil.
Meanwhile, combine bread crumbs, taco seasoning, egg and chicken; mix lightly but thoroughly. With wet hands, shape into 1-1/2-in. balls. Reduce heat to simmer; gently drop meatballs into stock. Cook, covered, until meatballs are no longer pink, 8-10 minutes. Stir in pasta. Simmer, covered, until pasta is tender, 6-8 minutes. Sprinkle with cilantro and salt.
Serve with avocado and sour cream.
