- 1 bag frozen chicken meatballs
- 2 T. oil & 2 T. butter
- 1 onion, diced
- 1 handful baby carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 bay leaves
- Small sprinkle ground thyme
- Small sprinkle rosemary leaves
- ½ cup ditalini pasta (I used the teeny tiny stars!)
- 1 T. fresh lemon juice
- Kosher salt & black pepper to taste
- ¼ cup Parmesan for serving (I forgot this, and it was still delish)
Directions
I used a food processor to cup up my onion, carrots, and celery. Heat olive oil & butter in Dutch oven. Add veggies and simmer. Add garlic and cook 1 more minute. Stir in chicken broth, bay leaves, thyme and rosemary. Bring to a boil and add pasta. Stir in lemon juice, salt & pepper, and chicken meatballs. Heat through.
Oh, this is hearty and just perfect. I have made Italian Wedding Soup before and was not impressed, but this recipe is a true keeper. The pre-made chicken meatballs make it too easy. The flavor is perfectly spot-on.
Here is the link to the baby star pasta I used: https://www.amazon.com/Barilla-Stelline-Pasta-12-oz/dp/B008VSVPBQ/ref=sr_1_4?crid=3M7L84L2PGQ23&dib=eyJ2IjoiMSJ9.dCBBzLcN3lVkNWSnvXhVpopJPZHVdNVhJMfXnBOMY_Vx58giK93aZqXf_KoTDGHoUHZpFZsHKaVbRoiflLqXD5ot_Dt9lXr-hNA6D-OaUAqU1O7PcGumzOZxidIF0XRn8AqNcL22OhHkkcDUuB-q2a5DfI6hf2AI4YBxRfAKGTKx6YtGXkom4de6Yc4cUo8x3qYgyS8m_BgoCD2IyZZ252c8GgM8rVdnxwQdDVM8Zr4F7RLQ6tlK2IoKk4EWOWgzUKMU7-Inlghftu8YuVg9Gf2PaurcqcPIY6mhYc0PiHI.bJcXgnOqX4Ntyb9sJrhDhdy_pssZGYqrRPcYwOOAoww&dib_tag=se&keywords=little+stars+pasta&qid=1758639555&sprefix=little+stars+pasta%2Caps%2C133&sr=8-4
