Wednesday, February 10, 2010

Tortellini Soup with Chicken Meatball Dumplings


We're getting buried with a heavy snowfall in the Lehigh Valley today and being snowed in is the perfect time for soup. I made two today - Nacho Mama's Tortilla Soup and this one. This is a variation on the Chicken Ravioli Soup I made for Family.com.

Substituting tortellini for the ravioli and making chicken dumplings rather than chopped chicken gave this one a whole new dimension of flavor.

Tortellini Soup with Chicken Dumplings
Printable Recipe
Ready in 30 minutes
Serves 6

6 cups chicken stock or broth
2 cloves garlic - minced
1 bay leaf
1/2 cup diced carrot
19 ounces frozen cheese-filled tortellini
2 cups chopped cooked chicken breast
2 large eggs
1/3 cup grated Parmesan cheese
1 slice bread
salt and pepper to taste


1. Heat chicken stock in a soup pot until boiling; reduce heat and add carrot and bay leaf. Simmer until vegetables are soft - about 20 minutes.
2. While carrots are cooking, combine chicken breast, eggs, Parmesan and bread in a food processor and pulse until smooth.
3. Return stock to boiling and shape chicken mixture into small balls. Drop into stock.
4. Add tortellini and cook for 5 -6 minutes until tortellini are tender and cooked through.
5. Season with salt and pepper and serve.

2 comments:

Stephanie Savors the Moment said...

That soup sounds so good - perfect for the cold weather:)

Conor said...

Use College Inn to make some of your favorites recipes taste even better - check them out at http://bit.ly/coGwb3. This message is being posted on behalf of Del Monte and we hope that it is of interest for you.