• 1/2 pound chopmeat
• 1/3 cup parmasean cheese
• 1/3 cup breadcrumbs (flavored)
• 1 egg
• salt & pepper to taste
• 1/3 tsp parsley
• 1/3 tsp garlic powder (or 1 clove minced)
• Soup ingredients:
• 1 box of any small pasta (like pastina)
• 1 pound of chicken pieces (My nona used to leave the skin on, but I prefer skinless)
• 1 bag of carrots (chopped)
• 3 celery stalks (chopped)
• 3 medium onions (chopped)
• 4 plum tomatoes (chopped)
• 12 chicken bouillon cubes
• 12 cups of water
• 1/2 tsp dried basil
• 1 tbsp dried parsley
• 1/2 tsp dried sage
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• salt & pepper to taste

1. salt & pepper to taste
2. Put all the ingredients together (even the tiny meatballs) in a huge stockpot and simmer for 4 hours.
3. When ready to eat, cook pastina or any small macaroni in a seperate pot. When pasta is done add all togehter for a delicous one pot wonder.

I remember when I was a kid every Saturday Dinner at my Nona's house was this recipe for chicken soup. Its not the same without the meatballs