Chicken Meatball Noodle Soup

Chicken Meatballs:

3 slices Italian bread, torn into small bits, 1 cup (I used leftover hamburger buns)
1/3 cup milk
3 ounces sliced pancetta or Canadian bacon, finely chopped
1 small onion, finely chopped (I used 2 shallots)
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, divided
1 large egg
1 pound ground chicken
2 tablespoons tomato paste, divided
3 tablespoons flat leaf Italian parsley, chopped

Preheat oven to 400 degrees F with a rack positioned in the upper third of the oven.

Soak bread in milk until softened, about 4 minutes.

Cook pancetta, onion, and garlic in one tablespoon oil, 1/2 tsp of salt and 1/2 tsp of pepper in a large skillet until onion is softened, about 6 minutes. Cool slightly.

Squeeze bread to remove milk. Discard milk. Lightly beat egg in a large bowl and add chicken, 1 tablespoon tomato paste, pancetta mixture, and parsley. Mix together until all ingredients are well combined. Form into meatballs and place on baking sheet. Note: If making meatballs for soup, make small balls, about 1/2 to 3/4 inch in diameter.

Stir together remaining 1 tablespoon of olive oil and 1 tablespoon tomato paste. Brush mixture over meatballs. Bake until cooked through, about 15 - 20 minutes.

Chicken Noodle Soup:

1 tablespoon olive oil
1 small onion, finely diced
2 large carrots, diced
2 garlic cloves, minced
2 thyme sprigs
8 cups chicken stock
1/2 cup egg noodles
salt and pepper
Chicken meatballs

Heat olive oil in dutch oven over medium-high heat. Add onions and carrots and cook until onions are translucent and softened, about 6 minutes. Add garlic and cook until it become fragrant, about 30 seconds.

Add thyme and chicken stock and cook over medium-low heat until carrots are almost tender, about 15 minutes. Add egg noodles and cook until they are done. Remove thyme stems.

Season with salt and pepper.

Add meatballs (6-8 if you are using small meatballs) to bowl. Ladle chicken noodle soup over and serve.

Shared by Mary Ann Hartley