Step 1

Combine all the meatball ingredients and roll them in large sized meatballs. Refrigerate till they go in the soup pot.

Step 2

Heat oil in a dutch oven or heavy bottomed soup pot and sauté onion, carrots and celery for 5-6 minutes.

Step 3

Add in garlic and cook for a couple of minutes. Add in canned tomatoes along with all the herbs, salt and chili flakes and simmer for 5-8 minutes.

Step 4

Stir in chicken stock along with drained beans, parmesan cheese rind and simmer for 15 minutes.

Step 5

Add in chicken meatballs and simmer for another 20 minutes.

Step 6

Add pasta and zucchini and cook till pasta is tender to your preference. We cook it for 12-13 minutes.

Step 7

Discard any remaining cheese rind. Ladle the soup into bowls and garnish with parsley and chili flakes.

Step 8

Combine all the meatball ingredients and roll them in large sized meatballs.

Step 9

Mix all ingredients, except pasta and zucchini, in the crock pot. Cover and cook for 6-7 hours on low or 4-5 hours on high.

Step 10

Add zucchini and pasta to the crockpot for the final 40-45 minutes of cooking time.