Chicken Soup with Chicken Meatballs

In a large bowl, whisk together 1 oz grated Parmesan cheese, ⅓ cup panko, 1 tsp garlic powder, 1 tsp dried oregano, 1 large egg, 1 tsp salt, and ½ tsp ground black pepper. Add 1 lb chicken and mix with your hands to incorporate.

With damp hands, roll chicken into 15 meatballs and place in a greased Suvie pan. Place pan in the bottom zone of Suvie.

In a second Suvie pan, stir together 1 tbsp olive oil, 2 chopped carrots, 1 chopped onion, 2 chopped celery stalks, 2 garlic cloves, and ¼ tsp salt. Place pan in the top zone of Suvie. Input settings and cook now. Bottom Zone: Roast at 400°F for 25 minutes. Top Zone: Roast at 400°F for 40 minutes.

Place 6 cups chicken broth, 2 sprigs thyme, and 2 bay leaves in the Suvie rice pot (black handles) and place inside the Suvie Starch Cooker. Input settings and cook now. Slow Cook, High, 30 minutes.

After cooking, divide meatballs and vegetables evenly between 4 bowls. Pour hot chicken broth over each serving and season to taste with salt and pepper. Garnish with parsley and serve.