The recipe was fun to put together. First was the meatballs. I made the bread crumbs in my miniature food processor which I have had for several months but have not yet had the opportunity to use.
Then in went ground chicken, milk, egg, parsley, and Parmigiano- Reggiano. The meat mixture is not very stiff and was hard to roll in my hands so I used a small ice cream scoop instead, made life a lot easier! The meatballs then go into a 375 degree oven for about 30 minutes until golden and cooked through.
The rest of the soup is the same as a traditional chicken soup. Carrots, celery, onion, thyme and parsley are added to boxed chicken stock and simmered while the meatballs are in the oven. The cooked meatballs and the cheese tortellini are added and cook for about 7 minutes.
Very good soup. My only complaint is that the meatballs started to crumble over the next two days. I think this one may be best enjoyed the first day.