Nella's Chicken Soup

Organic chicken breast
whole onion
couple cloves of garlic
couple stalks of celery
a couple of green zucchini
a couple of yellow zucchini
2 c. or so of baby carrots
1 fresh tomato
olive oil
salt
1 or 2 chicken bouillon (reduce the salt if you use the bouillon)

Chicken meatballs:
ground chicken breast
1 or 2 c. of parmigiano cheese
4 eggs
1 c. of bread crumbs
finely cut onion (1/4)
finely cut garlic
some fresh parsley finely cut
salt to taste

any type of pastina, ditalini, orzo, acini di pepe, cut spaghettini or
rice

• Wash, peel and cut all vegetables
• Place in a large food processor along with the onion and garlic.
• Make a nice creamy paste of all the vegetable and add to olive oil in a large stock pot
• When the vegetables seem golden add washed chicken breasts and a lot of water to cover the pot, I usually make enough in a very large pot that holds a couple of gallons, of course the ingredients will be in a larger amount
• Let the soup cook until the chicken is fully cooked and a nice oily surface appears

For the meatballs (optional)
• I mix the chicken with all the ingredients, if it is too soft I add more bread
crumbs. Sometimes if I make too much I will freeze some of the mixture
• I make very small/tiny meat balls and I add them to the soup and voilaʼ it is as simple as that, the children love the small sizes and we actually count in Italian how many chicken meatballs they have in their bowl :)
• Add the pasta and cook until done