Chicken Meatball Soup

1. Combine chicken, 2 tbs pasta, bread crumbs, egg, 1 tbs parsley, 1/2 tsp basil, salt, pepper and garlic in a bowl. Form into 1 inch meatballs.

2. Bring chicken broth, water, scallion and remaining 1/2 tsp basil to a boil in a large saucepan over medium high heat. Carefully add meatballs to broth. Reduce heat to medium low; simmer, covered 20 minutes. Add remaining 8 tbs pasta, and frozen peas and carrots; cook 10 minutes or until pasta is tender. Garnish with remaining 1 tbs parsley.