Chicken Meatball Soup (10.17.14)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, diced
- 1/4 teaspoon ginger, grated
- 4 cups chicken broth
- 1 (14 1/2 oz.) can diced tomatoes
- 1 lb. ground chicken or turkey
- 1 cup pasta, any kind
- Salt and Pepper, to taste
In a large pot, heat the oil over medium-high. Add the onion, carrots and celery. Cook, stirring occasionally, until golden, 5 minutes. Add the garlic and ginger, cook for 1 minute. Add the broth and tomatoes; season with salt and pepper and bring to a simmer.
In a large bowl, gently mix the chicken with salt and pepper. Roll 1 tbsp. of the chicken between your palms, forming a ball, and drop into the broth. Repeat with the remaining chicken.
Stir in the pasta and simmer 15 minutes. Add parsley just before serving.
Sponsor: Dan’s Market