Servings: 6
INGREDIENTS
- 1 cup ditalini pasta
- 2 garlic cloves, crushed
Soup:
- 3 cups canned roasted tomatoes, or 8-10 peeled and chopped tomatoes
- 2 onions, finely chopped
- 4 garlic cloves, crushed
- 4 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 1 teaspoon paprika
- 3 thyme sprigs
- 1 teaspoon sugar
- 2 tablespoons tomato paste
Chicken meatballs:
- ¾ pound/300 grams ground chicken
- 1 onion, finely chopped
- 1 bunch cilantro, chopped
- 1 garlic clove, crushed
- ½ teaspoon turmeric
- ¼ teaspoon black pepper
- ½ teaspoon chicken rub
- ½ teaspoon salt
- 4 tablespoons oil
INSTRUCTIONS
- Preheat the oven to 430°F (220°C) using the grill setting.
- Place the tomatoes in a baking dish, drizzle them with 2 tablespoons of olive oil, and sprinkle salt, ground pepper, and thyme. Bake for approximately 15 minutes.
- Combine all the chicken meatball ingredients in a bowl, shape the mixture into meatballs, and place them on a large plate.
- In a large pot, sauté the onions until golden brown, then add garlic, tomato paste, and spices. Stir well. Add the roasted tomatoes and sauté for about a minute.
- Pour boiling water to cover, approximately 2.5 liters. Cook uncovered over medium-high heat for 20 minutes.
- Add the meatballs, crushed garlic, and the pasta. Cook for an additional 15 minutes over high heat, stirring occasionally.
- Sprinkle chopped cilantro and then turn off the heat. Allow it to sit for 10 minutes before serving.