Tomato Soup With Chicken Meatballs

• 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

1. Place chicken mince, green onion, parsley, parmesan, salt and pepper in a bowl and mix well.
2. Make small meatballs, with about 1 teaspoon mix per meatball.
3. Refridgerate meatballs for 5 minutes (or make a few hours ahead).
4. Place stock and puree in saucepan and simmer for 4 minutes.
5. Add macaroni and meatballs and cook 10 minutes, until pasta is al dente and meatballs are cooked through.
6. Serve with crusty garlic bread and sprinkled with extra parsley and parmesan.

lean ground chicken, green onions, flat leaf parsley, parmesan cheese, salt, cracked pepper, chicken stock, tomato puree, macaroni

Taken from www.food.com/recipe/tomato-soup-with-chicken-meatballs-66736 (may not work)