In a wide sauté pan, add the bacon. Turn the heat to medium. Cook, stirring regularly, for 8-10 minutes or until the bacon fat has rendered and the bacon is crispy. Using a slotted spoon, transfer the bacon to a bowl. Discard all but 1 tablespoon bacon fat.

Turn the heat to medium-high and add the grape tomatoes. Cook until the tomatoes begin to blister and char, about 3-5 minutes. Turn regularly.

Add the butter to the sauté pan. Once melted, diced red onion and minced garlic and stir with a wooden spoon. Cook for 1-2 minutes or until the garlic is fragrant. Add the crushed red pepper along with salt and pepper.

Pour in the chicken stock and scrape up any browned bits stuck to the bottom of the pan. Bring to a boil and cook for 4-5 minutes to allow the broth to reduce slightly. Stir in the cooked bacon and reduce heat to low and simmer.

In a large mixing bowl, combine all the ingredients for the chicken meatballs and use your hands to incorporate all the ingredients. Be careful not to over-mix.

Return the broth to a very low boil over medium heat. Using your hands, scoop out about a tablespoon of the meatball mixture and form it quickly with your hands (do not over-roll, it's okay if the meatballs are a bit ragged). Carefully drop the meatball in to the broth. Continue forming meatballs and dropping them into the broth, being careful to spread them out in the broth. Once all the meatballs are added to the broth, cover the pan and cook for 8-9 minutes or until the meatballs are mostly cooked through.

Remove the lid from the pan and add the diced yellow squash and a few splashes of cream, if desired. Stir to incorporate. Cook for 6-8 minutes or until the meatballs are completely cooked through and the yellow squash is tender. Turn off the heat.

Ladle the broth into the bowls and pile the meatballs on top. Garnish with crispy sage leaves and more parmesan cheese, if desired. Enjoy!