Tomato Soup With Chicken Meatballs

1. 1

   Place chicken mince, green onion, parsley, parmesan, salt and pepper in a bowl and mix well.

2. 2

   Make small meatballs, with about 1 teaspoon mix per meatball.

3. 3

   Refridgerate meatballs for 5 minutes (or make a few hours ahead).

4. 4

   Place stock and puree in saucepan and simmer for 4 minutes.

5. 5

   Add macaroni and meatballs and cook 10 minutes, until pasta is al dente and meatballs are cooked through.

6. 6

   Serve with crusty garlic bread and sprinkled with extra parsley and parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.