Italian Wedding Soup with Tortellini


Preparation20 minutes
Cook time1 hours 15 minutes
ServingsServes 6


    For the meatballs:
  • 1 lb of Ground Chicken
  • 1/3 cup of Breadcrumbs
  • 1/3 cup of Grated Parm or Romano
  • 2 Cloves of Garlic, minced
  • 1/4 cup of Fresh Parsley, finely minced
  • 1 Tbsp of Garlic and Herb Seasoning
  • 1 Tbsp of Olive Oil
  • 1 Egg
  • Salt and Pepper, to taste
  • For the soup base:
  • 2 Tbsp of Olive Oil
  • 1 Yellow Onion, finely diced
  • 4 Stalks of Celery, diced
  • 4 Carrots, peeled and diced
  • 12 cups of Chicken Stock
  • 5oz of Fresh Baby Spinach, washed
  • Salt and Pepper, to taste
  • Rind of some authentic parmigiano, optional
  • Freshly grated parm
  • 1 lb of Frozen or Fresh Cheese Tortellini


    1) In a large dutch oven, add the olive oil, preheat over medium heat then add the onions, add a pinch of salt and sauté for about 8 to 10 minutes or until soft and translucent, add the stock and bring to a simmer.

    2) Meanwhile, make the meatballs by mixing together the chicken, breadcrumbs, parm, garlic, seasoning, salt and pepper and parsley, form into teaspoon size meatballs.

    3) Once the soup base is up to a simmer, add the meatballs, reduce the heat to medium-low and simmer for about 45 minutes.

    4) When ready to serve, add the tortellini, cook according to package instructions, once ready, adjust seasoning to taste, add a couple handfuls of parm directly in the soup along with the spinach, stir until wilted then serve with extra parm and freshly ground black pepper.

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