Soup
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3 tbsp DeLallo Extra Virgin Olive oil
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1 large carrot, sliced into 1/4-inch-thick rounds
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2 celery stalks, sliced into 1/4-inch-thick slices
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1 onion, chopped
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4 cups chicken broth
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1 (4 lbs) cooked rotisserie chicken, meat removed & torn into small pieces
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1 (8.8 oz) pkg DeLallo® Three Cheese Tortellini
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2 tbsp chopped fresh Italian parsley
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DeLallo® Grated Parmesan, for garnishing
Meatballs
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1 large boneless, skinless chicken breast
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1/4 cup chicken broth
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2 tablespoons DeLallo Breadcrumbs
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1 teaspoon baking powder
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1 clove garlic
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3 tablespoons DeLallo Extra Virgin Olive Oil
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3 tablespoons chopped Italian parsley
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2 tablespoons DeLallo Grated Parmesan, plus more for serving
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Salt and freshly ground pepper
Steps
1
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.
2
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.
3
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.
4
Serve soup with grated Parmesan.
Comments
Recipe provided by DeLallo®