Chicken Meatball Tortellini Soup
|Classic chicken soup, prepared with chicken meatballs and Italian Tortellini. |
|3 tbsp. ||DeLallo extra-virgin Olive oil|
|1 lg. ||carrot into.25-inch-thick rounds|
|2 ||celery stalks into.25-inch-thick slices|
|4 cups ||chicken broth|
|1 ||cooked rotisserie chicken, meat removed & torn into sm. s|
|1 ||pkg. DeLallo 3 Cheese Tortellini|
|2 tbsp. ||Italian parsley|
|DeLallo Parmesan, for garnishing|
|1 lg. ||boneless, skinless chicken breast|
|1/4 cup ||chicken broth|
|2 tbsp. ||DeLallo bread crumbs|
|1 tsp. ||baking powder|
|1 clove ||garlic|
|3 tbsp. ||DeLallo extra-virgin Olive Oil|
|3 tbsp. ||Italian parsley|
|2 tbsp. ||DeLallo Parmesan, plus more for|
|Salt and pepper|
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In a large soup pot or dutch oven, heat 3 tablespoons of olive oil on medium setting. Add onion, carrot and celery. Season with 1 teaspoon of salt. Cook until vegetables begin to soften, about 4-5 minutes. Add stock and chicken. Simmer for about 10 minutes.
Meanwhile, pulse all meatball ingredients in food processor until they become a thick paste. Roll loosely to form small mini meatballs, about 1 inch in size. Set aside.
Bring soup to a boil. Add meatballs and cook in soup for about 4-5 minutes; until cooked through. Reduce soup back to a simmer. Gently stir in Tortellini and cook for al dente texture. Add in chopped parsley.
Serve soup with grated Parmesan.