8 cups of good homemade or store bought chicken broth
4 cloves of garlic
8 oz of fresh tortellini
1 Parmesan rind
1 cup of chopped baby spinach
1 tsp or more of lemon zest
chopped parsley for garnish
OPTIONAL: Better than Bouillion if you need more flavor in the soup
For the Meatballs
1.5 pounds ground chicken
1/2 cup freshly grated Parmesan
1/4 cup milk (2%, whole, skim, all is fine)
3 tablespoons freshly parsley (finely chopped)
salt and pepper to taste
Pour broth, garlic and parmesan rind into a large soup pot and bring up to a simmer. Let it simmer for 15 minutes.
Combine ground chicken, Parmesan cheese, parsley, milk, salt and pepper in a bowl. Combine mixture with your hands until just mixed, do not over mix or you will end up having dense meat balls.
Prepare a sheet pan by spraying it with pan spray and THEN putting parchment on top. Create a huge “X” on the sheet from one corner to the next. This is a great trick to get your paper to stick onto the sheet pan.
Use a tablespoon, melon baller, or small ice cream scoop to shape the meatballs. Do not make them too smooth, the rigid edges will allow for better browning in the oven.
Place meatballs into the oven and let cook for 7 minutes.
Back to the soup. Taste for seasoning. If you are using store bought broth or stock you may need to add in more flavor. Add in your Better Than Bouillion 1 tbsp at a time. Tasting as you go.
After the soup has simmered for 15-20 minutes, add in your tortellini and let cook for another 5-7 minutes on a nice simmer.
Add in meatballs. Allow to cook for another 10 minutes.
Add in spinach and stir. Taste for seasoning and add in lemon zest.
Serve with a heaping tablespoon of Parmesan, freshly chopped parsley and some more lemon zest.