Chicken Meatball Soup with Pasta

By The Canadian Living Test Kitchen

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Chicken Meatball Soup with Pasta (left) and Black Bean Chili with Corn Photography by David Scott

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	327327 cal
pro	22 g22g pro
total fat	14 g14g total fat
sat. fat	4 g4g sat. fat
carb	31 g31g carb
fibre	5 g5g fibre
chol	101 mg101mg chol
sodium	1,160 mg1,160mg sodium
% RDI:	-
calcium	1818 calcium
iron	2525 iron
vit A	2121 vit A
vit C	6262 vit C
folate	3030 folate

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Here's a tip for lunch packers. Pour boiling water into a vacuum bottle (Thermos), let warm for 5 minutes while you reheat the soup, then drain and fill with hot soup.

Ingredients

1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil
1 onion , chopped1 1oniononions, chopped
2 cloves garlic , minced2 2cloves clovesgarlic, minced
1 tsp dried oregano 1 1tsp tspdried oregano
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 can 28 oz/796 ml diced tomatoes 1 1can can28 oz/796 ml diced tomatotomatoes
2 cups sodium reduced chicken stock 2 2cups cupssodium reduced chicken stock
2 tbsp tomato paste 2 2tbsp tbsptomato paste
1/2 1/2cup cupfarfallini pasta or tubetti pasta, or other tiny pasta
1 cup frozen peas 1 1cup cupfrozen peas
1/4 cup grated Parmesan cheese 1/4 1/4cup cupgrated Parmesan cheese
Chicken Meatballs
1 egg yolk 1 1egg yolkegg yolks
2 tbsp dry bread crumbs 2 2tbsp tbspdry bread crumbs
1 tbsp Dijon mustard 1 1tbsp tbspDijon mustard
1 green onion , thinly sliced1 1green oniongreen onions, thinly sliced
1 clove garlic , minced1 1clove clovegarlic, minced
1/2 tsp hot pepper sauce 1/2 1/2tsp tsphot pepper sauce
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper
8 oz lean ground chicken 8 8oz ozlean ground chicken

Preparation

Chicken Meatballs: In large bowl, beat egg yolk; stir in bread crumbs, mustard, green onion, garlic, hot pepper sauce, salt and pepper. Mix in chicken. Roll by 1 tbsp (15 mL) into balls. Bake on foil-lined rimmed baking sheet in 375°F (190°C) oven until no longer pink inside, about 15 minutes.

Meanwhile, in large saucepan, heat oil over medium heat; fry onion, garlic, oregano, salt and pepper, stirring occasionally, until onion is softened, 5 minutes. Add tomatoes, stock, 1 cup (250 mL) water and tomato paste; bring to boil. Reduce heat, cover and simmer for 10 minutes.

Add chicken balls and pasta; cover and simmer until pasta is tender but firm, about 10 minutes. Add peas; heat through. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days.) Sprinkle with Parmesan.

Source : Canadian Living Magazine: October 2006