Cooking Instructions
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Step 1
In a dutch oven or a large pot, heat the
Butter (15 g)
or oil until hot, adding the
Onion (1)
,
Carrots (2)
,
Celery (2 stalks)
, and
Garlic (2 cloves)
. Season with salt and ground black pepper. Cook for about 5 minutes on medium heat, until the vegetables are softened.
Step 2
Pour in the
Chicken Broth (1.9 L)
.
Step 3
Puree the
Diced Tomatoes (1 can)
in a food processor.
Step 4
Pour into the pot and bring the soup to a boil. Season with salt and ground black pepper. You can also add some Italian seasoning or any other dry herbs to the soup.
Step 5
Meanwhile, make the meatballs. Pour the
Milk (60 mL)
over the
Panko Breadcrumbs (25 g)
and set it aside for about 5 minutes, until the bread has been absorbed by the milk and is soft.
Step 6
Add
Ground Chicken (455 g)
,
Egg (1)
,
Fresh Parsley (3 g)
,
Parmesan Cheese (20 g)
,
Salt (5 g)
,
Ground Black Pepper (as needed)
,
McCormick® Garlic Powder (2 g)
, and
Dried Mixed Herbs (1 g)
.
Step 7
Using damp hands, form the ground meat mixture into approximately 1/2 tablespoon meatballs and drop into simmering soup.
Step 8
Add the
Ditalini Pasta (240 mL)
and cook until pasta as tender as you like. Season with salt and pepper.
Step 9
Garnish with grated parmesan cheese and fresh minced parsley and/or basil.
