Homemade Spaghetti-O'S With Meatballs

1. 1

   In a medium bowl, combine the ground chicken, pesto, breadcrumbs, 1/8 teaspoon salt and a pinch of black pepper. Use your hands to gently mix until well combined. Form the mixture into small meatballs (each about 3/4-inch round) using a heaping teaspoon measure. You'll get about 28 meatballs - set them on a plate, cover with plastic wrap and refrigerate.

2. 2

   Set a large Dutch oven over medium heat and add the olive oil. When it shimmers, add the onion, carrot and celery. Cook for about 5 minutes, or until the onion is softened. Add the garlic and cook just until fragrant, about 30 seconds. Mix in the chicken broth and tomatoes (with their juice), scraping any browned bits from the bottom of the pan. Bring the mixture to a simmer, then cover and reduce the heat to medium-low. Continue cooking for 15-20 minutes, or until the carrot is softened.

3. 3

   Turn off the heat under the pot and puree the soup with an immersion blender until very smooth (or, if you don't have one, in a traditional blender - you'll probably want to do it in 2 batches).

4. 4

   Set the soup back over medium heat and return to a simmer. Add the pasta and meatballs and continue simmering for 12-15 minutes, or until the pasta and meatballs are cooked. Season to taste with salt and pepper before serving.

* Per serving · 4 servings · Values may vary.