Pesto Chicken Meatball Soup in Parmesan Broth

• Chicken Meatballs:
• 1¼ pound ground chicken
• ½ cup EACH: panko breadcrumbs AND parmesan
• 1 large egg
• 2 tablespoons dried parsley
• 2 tablespoons prepared pesto
• ½ teaspoon garlic powder
• 1 teaspoon poultry seasoning ot (see notes)
• Parmesan Broth:
• 1 tablespoon olive oil
• ½ cup onions chopped

Pinch of red pepper flakes

• 6 cups chicken stock
• 3 cups water
• 2-3 rinds of parmesan
• 1 cup anellini or ditalini pasta (or other small shapes)
• ¼ cup prepared pesto
• 1 ½ cups packed greens (kale, spinach, etc.)
• 6-Quart Stock Pot

1. PREP: Position a rack in the center of the oven and preheat the oven to 400ºF. Line a baking sheet with aluminum foil and spray with cooking spray or use parchment.
2. BAKE: In a bowl, using a fork, mix together all the ingredients for the meatball except the chicken. Then add the ground chicken and mix until just combined. Use a tablespoon of the meat mixture per meatball (you should get 28-35 meatballs.) Place on the prepared baking sheet roughly 1-inch apart and bake for 18-22 minutes or until the meatballs are cooked (or they reach an internal temp of 165ºF.)
3. SIMMER: While the meatballs bake, heat a 5-quart dutch oven or larger over medium heat. Add the onions and saute them for 5 minutes before adding the red pepper flakes. Pour in the chicken stock, water, and add the parmesan rinds. Allow the stock to simmer for 15 minutes.
4. FINISH: Then add the pasta and cook according to package instructions. When the pasta is about 3 minutes from being done, add the pesto, greens, and meatballs back into the soup pot. Fish out Parmesan rind; discard. Taste and adjust seasonings as desired. Serve warm topped with more parmesan if desired.

poultry seasoning: my seasoning mix contained salt, so I didn't add any additional salt to the meatballs. if yours doesn't contain salt, you may want to add 3/4 teaspoon of kosher salt along with the other meatball ingredients.