Chicken Meatball Soup With Pasta - cooking recipe

Ingredients

FOR THE MEATBALLS
3/4 cup breadcrumbs, seasoned
1/2 cup onion, diced
1/4 cup fresh parmesan cheese, grated
1 tablespoon garlic powder
1 tablespoon fresh parsley, chopped
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon salt
2 lbs ground chicken breast
2 large eggs
cooking spray
FOR THE SOUP
3 cups water
3 (14 ounce) cans chicken broth, fat-free, less-sodium
2 cups celery, chopped
1/2 cup green onion, chopped
1 (16 ounce) package frozen mixed vegetables
1 cup uncooked pasta shells
1/4 cup fresh parsley, chopped

Preparation

FOR THE MEATBALLS: Combine the first 10 ingredients in a bowl; shape mixture into 48 (1-inch) meatballs.
Place meatballs on a jelly-roll pan coated with cooking spray. Bake 400F for 20 minutes or until done.
FOR THE SOUP: Bring water and broth to a boil in a Dutch oven. Add celery, onions, and frozen vegetables; cook 10 minutes or until vegetables are tender.
Add pasta; cook 8 minutes or until done.
Add meatballs; cook 2 minutes or until thoroughly heated.
Place 6 meatballs in each of 8 bowls; divide soup among bowl. Sprinkle evenly with parsley.