Tortellini in Brodo with Spicy Pork Meatballs

This is a very simple soup to prepare, and very hearty with the addition of tortellini, spicy pork meatballs and roasted chicken.  Serve with grated parmesan cheese.

 

INGREDIENTS:

Meatballs:

½ lb. Ground Pork

1 Egg

¼ Cup Chopped Parsley

2 Tbsp. Seasoned Breadcrumbs

2 Garlic Cloves, Minced

½ Tsp. Red Pepper Flakes

¼ Tsp. Salt

¼ Tsp. Pepper

Soup:

1 Tbsp. Olive Oil

1 Clove Garlic, Minced

6 Cups Chicken Broth

1 1.22-oz. Container Concentrated Chicken Stock (or 2 Tbsp. Chicken Base)

1 Cup Roasted Chicken, Chopped (Purchase premade)

1 13-oz. Bag Fresh Tortellini (Barilla)

Parmesan Cheese, Grated

 

DIRECTIONS:

In a large bowl, combine meatball ingredients.  Shape into small “cocktail sized” meatballs (I used a melon scoop to help shape).  Place the meatballs on a baking sheet and bake in a preheated 350 degree oven for approx. 15-20 minutes (until cooked through).  Meanwhile, in a large pot over medium heat, sauté the minced garlic in olive oil until lightly brown, approx. 1 minute.  Add the chicken broth and chicken concentrate, and simmer for approx. 10 minutes.  Add the roasted chicken and meatballs to the broth and heat through.  Meanwhile, cook the tortellini in well salted, boiling water according to package instructions.  Drain when cooked and add the tortellini to the soup mixture.  Simmer together for 2 minutes.  Serve warm with grated parmesan cheese, if desired.

ZUPPA E INSALATA- TORTELLINI IN BRODO WITH SPICY

PORK MEATBALLS

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