Ingredients

· 1 tablespoon olive oil

· 1 small onion, diced

· 4 cloves garlic, minced

· 6 cups chicken stock

· 2 cups water

· 1 teaspoon salt

· 1 teaspoon Italian seasoning

· 1 can crushed tomatoes

· 225 g small elbow noodles

· Extra fresh basil, for serving

· Parmesan, for serving

For Italian Meatballs

· 450 g ground chicken

· 1 egg, beaten

· ½ cup bread crumbs

· 2 tablespoons fresh basil, finely chopped

· 5-6 garlic cloves, minced

· 2 teaspoons salt

· 1 teaspoon Italian seasoning

Method

In a large bowl mix all of the ingredients for the meatballs and form them into one-inch mini balls. Heat the olive oil in a large pot over medium-high heat. Sauté the meatballs until browned on all sides, for about 10 minutes. Set the meatballs aside. Sauté the onion and cook until translucent, about five minutes. Add the garlic and cook for one minute longer. Note: If using chicken, you may need to add more olive oil. Pour in the stock, water, salt, Italian seasoning, crushed tomatoes and meatballs, bring to a boil. Add the pasta and reduce the heat to medium and simmer for 15-20 minutes until the pasta is tender. Ladle into bowls and top with fresh chopped basil.