Creamy Tomato Pastina Soup Recipe with Chicken Meatballs

How to make it

1. Gently mix eggs, ground chicken, breadcrumbs, 1 Tbsp. Lee Kum Kee Minced Garlic, parmesan, parsley, and salt in a medium bowl until combined. Working one at a time, scoop out about 2 tsp. meat mixture and roll into balls. Transfer meatballs to a baking sheet.
2. Heat olive oil in a medium Dutch oven over medium-high. Carefully arrange half of the meatballs in the pot; cook, turning occasionally, until lightly browned, about 4 minutes. Transfer to a clean plate with a slotted spoon. Repeat with remaining meatballs. Spoon out all but 2 Tbsp. fat from pot.
3. Reduce heat to medium. Add onion, 1 Tbsp. Lee Kum Kee Minced Garlic and season with salt. Cook, stirring occasionally, until the onion is translucent and edges are starting to brown, 5–7 minutes. Add tomato purée, chicken broth, and water. Season with salt; bring to a boil. Add pastina and cook until al dente, 8–10 minutes.
4. Return meatballs to pot and cook, stirring to distribute, until heated through, about 4 minutes. Stir in heavy cream and warm for 2 more minutes. Taste and season soup with more salt if needed.
5. Ladle soup into bowls; top with more Parmesan, Lee Kum Kee Chiu Chow Style Chili Crisp Oil and parsley.