Place chicken, scallions, parsley, parmesan, salt and pepper in a bowl and mix well. Make small meatballs, with about 1 teaspoon mix per meatball. Refrigerate meatballs for 5 minutes (or make a few hours ahead).
Place stock and puree in saucepan and simmer for 4 minutes. Add macaroni and meatballs and cook 10 minutes, until pasta is al dente and meatballs are cooked through. Serve with crusty garlic bread and sprinkled with extra parsley and parmesan.
Originally Submitted
8/19/2013
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