Chicken Meatball Tortellini Soup
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| Classic chicken soup, prepared with chicken meatballs and Italian Tortellini. |
Ingredients
Soup
| 3 tbsp. | DeLallo extra-virgin Olive oil | | 1 lg. | carrot into.25-inch-thick rounds | | 2 | celery stalks into.25-inch-thick slices | | 1 | onion | | 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 |
Meatballs
| 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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Instructions
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.
Author's Comments
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