Chicken Meatball and Noodle Soup

Ingredients

• 1 1/2 cup soft bread crumbs
• 1/4 cup milk
• 4 cloves garlic -- minced
• 1 tablespoon olive oil
• 1 1/2 teaspoon worcestershire sauce
• 1/2 teaspoon bottled hot pepper sauce
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg -- slightly beaten
• 12 ounces uncooked ground chicken breast
• 1/3 cup grated parmesan cheese
• 2 tablespoons snipped fresh flat-leaf parsley
• 3 tablespoons butter
• 4 stalks celery -- chopped
• 3 medium carrots -- chopped
• 1 large onion -- chopped
• 1/2 teaspoon freshly ground black pepper
• 10 cups reduced-sodium chicken broth
• 3/4 cup dried alphabet-shape pasta

Directions
Meatballs: combine bread crumbs, milk, garlic, oil, Worcestershire sauce, hot pepper sauce, salt, and the 1/4 teaspoon black pepper in a large bowl. Add egg, ground chicken, Parmesan cheese, and parsley; mix well. Shape meat mixture into meatballs, each about 1 inch in diameter. Arrange meatballs in a 15x10x1-inch baking pan. Bake in a 350°F oven for 12 to 15 minutes or until cooked through. Drain off fat. Set meatballs aside.(Meatballs can be baked ahead and stored in a covered container overnight in the refrigerator or frozen for up to 3 months.)
Soup: melt butter in a large Dutch oven or stockpot over medium-low heat. Add celery, carrots, onion, and the 1/2 teaspoon black pepper. Cook vegetables for 10 minutes, stirring frequently. Carefully add broth. Simmer, covered, for 20 minutes. Add uncooked pasta; cook, uncovered, for 5 minutes. Add meatballs to soup; cook about 5 minutes more or until heated through and pasta is tender.