Mix all ingredients for meatballs together and make meatballs in either ¼ to ½ inch rounds.

Meatballs that are all the same size is the goal.

I like to place them on a cookie sheet as I finish them, they’re easier to manage that way.

They will puff up a tiny bit when they cook, but not much.

I prefer smaller meatballs but feel free to find a good size for yourself.

FYI these will be cooked in the broth, not the oven. The cookie sheet is just to hold them (instead of a bunch of plates).

Prepare the ditalini pasta according to the package directions, to al dente doneness.

Once done cooking, strain and cool thoroughly.

If you have one available (and the space), use a cookie sheet to spread the pasta onto to help cool faster.

Using a ¼ inch size as your guide, chop the vegetables into separate containers: onions, celery, and carrot.

I like to use disposable drink cups, or my kitchen cereal bowls to separate the veggies.

In a 5 quart stock pot, add the butter and melt until bubbly.

Add the onions and cook for three or four minutes.

Mix in the celery with the onions and sprinkle in the salt and pepper.

Once the celery is bright green add the carrots and cook for 4 more minutes.

Add the garlic to the pot.

Now add the chicken stock and bring to a boil.

Turn the heat on the stove down to medium-high.

Drain and rinse the great northern beans.

Carefully, without splashing, add the chicken, canned ingredients (including beans), and meatballs.

Allow to simmer for 25 minutes.

Adjust the salt and pepper to your liking. Some folks like a little more salt and pepper, so add that at this time. Just remember, do so in VERY small increments. You can’t take it back out of the soup!

Add the cooled ditalini pasta to the pot and allow to cook for 5 more minutes.

Serve.