Chicken Meatball Soup with Pasta

Chicken Meatball Soup with Pasta (Adapted from Canadian Living)

For the meatballs

1 large egg yolk
2 tablespoons dry bread crumbs
1 tablespoon Dijon mustard
2 tablespoons thinly sliced green onion
1 garlic clove, minced
1/2 teaspoon cayenne pepper sauce
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
8 ounces ground chicken

For the soup

1 tablespoons extra-virgin olive oil
3/4 cup chopped onion
2 garlic cloves, minced
1 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
28 ounce can fire-roasted diced tomatoes
2 cups chicken broth
1 cup water
2 tablespoons tomato paste
1/2 cup dry orzo pasta
1 cup frozen peas
1/4 cup fresh grated Parmesan cheese

To make the meatballs

Preheat oven to 375

In a medium bowl, combine egg yolk, bread crumbs, mustard, green onion, garlic, cayenne pepper sauce, salt and pepper. Add chicken and mix to combine. Scoop about 1 tablespoon worth of the mixture and lightly roll it into a ball. Place the meatballs on a foil-lined baking sheet and bake until no longer pink inside, about 15 minutes.

To make the soup

While the meatballs bake, heat oil in a large saucepan over medium, Add onion, garlic, oregano, salt and pepper - cook, stirring occasionally, until the onion has softened, about 5 minutes. Stir in tomatoes, broth, water and tomato paste. Bring to boil, reduce heat, cover and simmer for 10 minutes.

Add cooked meatballs and pasta - cover and let simmer until pasta is tender but firm, about 10 minutes. Stir in peas and cook just until heated through.

Makes about 4 servings.

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