Makes 5 servings. (I doubled the recipe, shown above)
- 6 ounces ground chicken or ground turkey
- 1 tsp. minced onion
- Salt and pepper
- 1 tsp. olive oil
- 1 onion, chopped coarse
- 1 carrot, peeled and chopped coarse
- 1 small celery rib, chopped coarse
- 3 garlic cloves, minced
- 1 (28-ounce) can diced tomatoes
- 1½ cups low-sodium chicken broth
- 1 cup ditalini or any small pasta you want. (I used alphabet)
- Combine chicken or turkey with minced onion, ⅛ tsp. salt, and a pinch of pepper in a bowl and mix with hands until uniform. Using a heaping teaspoon, lightly shape mixture into ¾ inch round meatballs (about 28 meatballs).
- Add a little oil or water to a pan on the stove. Place the meatballs in the pan and cook on both sides over medium heat.
- Combine oil, onion, carrot, and celery in a large saucepan, cover, and cook over medium heat until onion is softened, 5 to 7 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Stir in tomatoes with their juice and broth, cover and simmer gently until carrot is softened, 15 to 20 minutes.
- Working in batches, process mixture in blender until very smooth (an immersion blender works great), 1 to 2 minutes.
- Return pureed mixture to clean pot, cover, and bring to a simmer over medium heat.
- Stir in pasta and meatballs, cover, and simmer gently until pasta is tender and meatballs are cooked through, 12 to 15 minutes.
- Season with salt and pepper to taste and serve.