Chicken Meatball Soup

• servings: 4
• active time: 10 minutes
• total time: 15 to 20 minutes

Ingredients

1 tablespoon olive oil

1 cup chopped carrots

1 cup chopped celery

½ cup chopped onion, any color

2 cloves garlic, minced

4 cups chicken broth

8 ounces wide or extra wide egg noodles

12 cooked meatballs from

Chicken Meatballs with

Marsala Gravy (page 25), quartered, or 2 cups cubed cooked chicken

½ cup frozen corn, kept frozen until ready to use

Grated parmesan cheese for serving

Directions

1. Heat the olive oil in a large stock pot or saucepan over medium-high heat. Add the carrots, celery, and onion, and cook for 3 to 5 minutes, until soft. Add the garlic, and cook for 30 seconds.

2. Add the broth, and bring to a simmer.

3. Add the egg noodles, and cook for 7 to 9 minutes, until the noodles are tender, stirring occasionally. Add the meatballs and corn, and cook for 2 to 3 minutes, until the meatballs are heated through. Season to taste with salt and black pepper.

4. Ladle the soup into bowls, and top with parmesan cheese.