Ingredients
1 lb. ground chicken
1 large egg, beaten
1/2 c. panko bread crumbs
1/4 c. grated Parmesan, plus more for garnish
1/4 c. finely chopped chives, plus more for garnish
1/2 tsp. garlic powder
kosher salt
Freshly ground black pepper
2 tbsp. olive oil, divided
2 carrots, sliced into rounds
1/2 onion, chopped
1 c. pastina, or other small pasta
6 c. low sodium chicken broth
Preparation
Step 1Preheat oven to 375º and line a baking sheet with parchment paper. Make chicken meatballs: In a large bowl, stir together ground chicken, egg, Panko bread crumbs, 1/4 cup Parmesan, chives, garlic powder, ¾ teaspoon salt, and pepper. Form into small balls and transfer to prepared baking sheet. Step 2Drizzle with about 1 tablespoon of olive oil and bake until golden and no longer pink, 20 to 22 minutes.Step 3Meanwhile, make soup: In a large pot over medium heat, heat remaining 1 tablespoon of olive oil. Add carrots and onion and cook until softened, about 5 minutes. Add chicken broth and bring to a boil. Stir in pastina and cook until the pasta is al dente, about 4-6 minutes. Season to taste with salt and pepper. Step 4Turn off heat and stir in chicken meatballs. Ladle into bowls and sprinkle with Parmesan and chives.
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