Make the Meatballs

• Combine breadcrumbs and milk in a bowl. Stir to fully combine and let sit for 3-5 minutes.
  1/2 cup breadcrumbs, 2.5 tbsp whole milk
• Combine the remaining ingredients in a medium bowl and mix until just combined. Do not overmix.
  1 lb ground chicken, 1 tsp garlic powder, 1/4 cup onion, 1/2 tsp salt, 1/2 tsp onion powder, 1 egg, 1/2 cup grated Parmesan
• Roll into ~36 small (~1/2 inch) meatballs.
• Heat olive oil over medium-high heat in a heavy-bottomed stockpot or Dutch Oven.
  3 tbsp olive oil
• Brown the meatballs in batches for 3-4 minutes, turning occasionally. They do not need to be cooked all the way through.
• Transfer meatballs to a plate.
• In the stockpot, add the butter to the remaining olive oil and reduce the heat to medium.
  2 tbsp unsalted butter
• Once the butter has melted, add carrots, celery, and onions, stirring to combine. Cover and cook until vegetables are starting to soften (~10-15 minutes). Stir occasionally.
  3 cups carrots, 1 1/2 cups celery, 1/3 cup white or yellow onion
• Add garlic and cook for 1-2 more minutes.
  4 cloves garlic
• Add the chicken stock, parsley, tarragon, smoked paprika, and sage. Increase the heat to high, and bring the mixture to a gentle boil.
  6 cups chicken stock, 1 tsp fresh tarragon, 1/4 cup fresh parsley, 1/2 tsp smoked paprika, 1/4 tsp dried sage
• Add the pasta and return the meatballs to the pot. Cook for 1 minute, stirring often.
  1 cup small pasta
• Reduce the heat to medium, and cook until the egg noodles are al dente (~8 minutes).
• Cook until the noodles are softened and the meatballs are fully cooked (~12 minutes).
• Salt and pepper to taste.
  Salt and pepper to taste