I’m writing this recipe exactly how I made it the first time. Normally, in meatballs, I would have added milk, an egg, and used bread crumbs instead of crushed saltines. But I made this on very short notice, and was out of both eggs and breadcrumbs.

It still turned out to be one of the best soups I’ve ever tried. I’m not sure that I’ll bother changing it in the future, it’s really good this way.

Ingredients:

• 3 chicken breast halves
• 1 tbsp. ea. oregano and parsley
• 1 tsp. ground sage
• 3 cloves garlic, minced plus 1 clove whole.
• 1/2 onion diced plus 1/2 onion rough chopped.
• 1/4 C. Parmesan cheese
• 15 saltine crackers, crushed
• 6 C. chicken Stock
• 2 C.?? Frozen cheese-filled tortellini
• Kosher salt
• Pepper
• 1 large carrot, diced
• Olive oil

To make the meatballs, cut the chicken into cubes and process in a food processor with 1 whole clove garlic and 1/2 rough-chopped onion. Process until well combined, but not quite puréed.

Place chicken mixture into a large bowl and stir in the crushed saltines, oregano, parsley, sage and Parmesan cheese until well combined.

Form into small meatballs and fry in the olive oil until well-browned and cooked through.  (Let them get on the dark side of browned, then when you simmer them in the soup later the brown crust on the meatballs will color and flavor the broth.

In the meantime, sauté the carrot, onion, and garlic, and a pinch of salt until somewhat tender. Add the chicken stock and bring to a boil. Add the tortellini and meatballs and cook until the pasta floats.

When serving top with a bit of Parmesan cheese.

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