This recipe was inspired by Valerie Bertinelli's craving for a beloved canned soup that disappeared from her local market. Valerie's remake tastes fresher and brighter but with all the comforts of the original.

Chickarina Soup

Preheat the broiler with the oven rack 6 to 8 inches from the heat. Line a baking sheet with aluminum foil, and coat with cooking spray. Gently combine the chicken, egg white, salt, pepper, and half of the pecorino romano. Scoop the mixture into meatballs using a ½-inch cookie scoop, and place the meatballs on the prepared baking sheet. Broil until the meatballs are lightly browned, about 6 minutes. 

Heat the oil in a large Dutch oven over medium-high. Add the onion, carrot, and celery; cook, stirring often, until the onion is tender, about 6 minutes. Add the couscous, garlic, and rosemary; cook, stirring often, until the couscous is lightly toasted, about 2 minutes. Stir in the chicken broth, and bring to a boil. Add the meatballs, and cook until the couscous is tender and the meatballs are cooked through, 15 to 20 minutes. Top with the parsley and remaining half of the pecorino romano.