Tomato Soup With Chicken Meatballs - cooking recipe

Ingredients

350 g lean ground chicken
2 green onions, finely chopped
2 tablespoons flat leaf parsley, chopped
1 tablespoon grated parmesan cheese
salt
cracked pepper
4 cups chicken stock
2 cups tomato puree
85 g dried macaroni

Preparation

Place chicken mince, green onion, parsley, parmesan, salt and pepper in a bowl and mix well.
Make small meatballs, with about 1 teaspoon mix per meatball.
Refridgerate 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.