We got a reprieve from Arctic weather over the weekend, FINALLY! I was craving something light and fresh, so I made some delicious, healthy soup. Enjoy!
Tortellini Soup With Chicken Meatballs
- 2 cloves garlic, pressed
- 1 small shallot, diced
- 32 oz. carton low sodium chicken broth
- 9 oz. package tortellini
- chicken meatballs
- Parmesan cheese
My first step was to make my chicken meatballs. You could easily use pre-packaged ones, but I had ground chicken on hand so I made mine from scratch. I threw together 1 lb. of ground chicken, 1 egg (lightly beaten), about 1/3 cup of Panko, a little bit of Parmesan cheese, oregano, garlic powder, and crushed red pepper flakes to taste; then I formed them into balls and bake them for about 10 minutes at 400*F. I flipped them over and baked them for another 10 minutes.
Next, I browned up my garlic and shallots for just a few minutes in some olive oil.
Then, I added the carton of chicken broth and about a half cup of water and brought everything to a boil.
I don’t even know why I’m including a picture of just the broth, but here you go! Anyway, once the water was boiling I added in the tortellini and cooked them according to the directions (I think it was about 7 minutes). At that point, add in the chicken meatballs and as much spinach as you want (I used a ton because I love it!). Finish with some fresh ground pepper and a sprinkle of Parmesan if you please!! 🙂
Trust me when I tell you to put some aside for a day or two – the broth is so much more flavorful. I know that because I am eating some for lunch as we speak!