This chicken meatball soup recipe gives you an alternative way to your basic chicken noodle soup.
Start by making the meatballs.
In a large bowl, mix the ground chicken, water, egg, 1/3 cup onion, bread crumbs, cheese, salt and pepper to taste.
Shape the mixture into small 1-inch meatballs.
Heat the olive oil in the soup pot on the stove top.
Place the meatballs in and brown the outsides.
Cook for about 10 minutes, they should be cooked through.
Remove the meatballs with a slotted spoon to a bowl.
Add the chicken broth, carrots, red pepper, and frozen peas to the soup pot and bring to a boil.
Add the noodles, stirring as necessary and boil for about 5 minutes.
Return the meatballs to the soup.
Turn heat down to low and let simmer for 15-20 minutes.
Do a taste test and season with salt and pepper to suite your taste.