Tomato Meatball Soup

In a dutch oven or a large pot, heat the Butter (1 Tbsp) 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.

Pour in the Chicken Broth (8 cups).

Puree the Diced Tomatoes (1 can) in a food processor.

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.

Meanwhile, make the meatballs. Pour the Milk (4 Tbsp) over the Panko Breadcrumbs (1/2 cup) and set it aside for about 5 minutes, until the bread has been absorbed by the milk and is soft.

Add Ground Chicken (1 lb), Eggland's Best Classic Egg (1), Fresh Parsley (1 Tbsp), Parmesan Cheese (4 Tbsp), Salt (1/2 tsp), Ground Black Pepper (1/4 tsp), Simply Organic Garlic Powder (1/2 tsp), and Dried Mixed Herbs (1 tsp).

Using damp hands, form the ground meat mixture into approximately 1/2 tablespoon meatballs and drop into simmering soup.

Add the Ditalini Pasta (1 cup) and cook until pasta as tender as you like. Season with salt and pepper.

Garnish with grated parmesan cheese and fresh minced parsley and/or basil.