INGREDIENTS:

• 1 pack Sea Salt & Cracked Black Pepper Chicken Meatballs 
• 1/2 lb carrots chopped
• 1 stalk celery, chopped (8 celery sticks)
• 1 large yellow onion, chopped
• 1 Tbsp garlic cloves, minced (3-4 cloves) 
• 2 Tbsp butter
• 1-2 Tbsp roasted chicken bouillon soup base 
• 6 cups water
• 2 tsp Italian seasoning 
• 1/2 tsp fresh rosemary, chopped
• 1/4 tsp dried dill
• Salt 
• Pepper
• 2 cups dried pasta

DIRECTIONS:

• To a Dutch oven on medium heat, melt the butter.
• Add the carrots, celery and onions and cook for about 10 minutes, stirring occasionally. 
• Add garlic and cook for another minute. 
• Add the bouillon, water and seasoning, and bring to a boil.
• Add salt and pepper to taste. 
• Add more bouillon at this time, if desired. 
• Add pasta and cook for another 9 minutes or until al dente. 
• Reduce the heat to low, add the Sea Salt & Cracked Black Pepper Chicken Meatballs, and cook for another 5 minutes.