Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
3         ounces        ground chicken
1/4       cup           finely chopped onion -- divide
2         teaspoons     chopped fresh parsley
1/4       cup           finely chopped celery
1/2       teaspoon      vegetable oil
1         cup           tomato juice
1/2       cup           ready to serve chicken broth
1/4       teaspoon      paprika
1/4       cup           cooked elbow macaroni
1         dash          pepper

Preparation:

In small mixing bowl combine chicken, 1 T. onion, and 1 t. parsley. Shape into 6 equal meatballs; set aside. In 1-quart microwavable casserole combine remaining onion, the celery and oil, stirring to coat. Cover and microwave on HIGH (100%) for 2 minutes, stirring once halfway through cooking, until onion is translucent. Add tomato juice, broth, and paprika and stir to combine; microwave on HIGH for 2 minutes. Add meatballs; cover and microwave on HIGH for 2 minutes. Add macaroni, remaining parsley, and the pepper and stir to combine. Microwave on HIGH for 30 seconds, until meatballs are no longer pink.