Now, I’m not sure if it’s an official, all-time record, but for it to snow twice in a single winter in my part of the country is definitely not the norm. I’m in my forties and I was born and raised on the Texas coast and I’ve lived in the state all of my life (minus the year and half back in my twenties where I was out seeing the world). I’ve only seen snow in this region of Texas four times in my life, and that includes the few inches of snow we had a few weeks ago!
Late last year, the weather conditions were just right and we had a few inches of snow fall here at our house back on December 7, 2017. It may sound corny, but that was one of the most magical nights we have ever experienced as a family to date. The irony of it all for us was that shortly before that little Texas snow storm happened, my son asked for us to take him somewhere so he could see snow! We told him we would plan a trip to a place cold enough to see snow (hopefully) in the following winter.
So, when we looked outside that night and realized our trees and yard were covered with all of that crunchy, mythical, gleaming white snow, we were literally squealing and jumped with joy! I never would have guessed that my kids’ first experience with snow would come to them at 8 p.m. on a Thursday evening in their own backyard! We went from cleaning up dinner dishes to having a snowball fight in our yard in matter of two hours! Definitely not the norm around here.
Anyhow, we haven’t seen anymore snow since December 7 and 8, but it’s been plenty icy, windy and really cold here (and this weirdo actually loves it! But, I don’t live with it for months on end either) so, soup was in order, of course. Here’s a easy spin on a classic chicken soup made with ground chicken meatballs, frozen cheese tortellini and the all-important veggies. This simple, but hearty soup sure warmed us up and it filled us up too.
**Of course, I took a gazillion more pics, but here’s a few good ones from our magical snow days back on December 7 and 8, 2017! 🙂 **
Tortellini Soup with Mini Chicken Meatballs printable recipe
- 1 lb ground chicken breast
- 1/2 cup Italian seasoned bread crumbs
- 1/2 teaspoon each salt and pepper
- 2 teaspoons milk
- 4 tablespoons extra-virgin olive oil (you will use this 2 tbsp at a time)
- 2 medium carrots, scrubbed and sliced or chopped
- 2 medium celery stalks, scrubbed and sliced or chopped
- 1/2 cup onion, finely chopped
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 8 cups chicken broth
- bag (1 lb) of frozen, cheese-filled tortellini
- salt and pepper to taste
- grated Parmesan or Romano cheese for garnish, if desired
1. In a medium-size bowl, combine ground chicken breast, breadcrumbs, salt and pepper and milk. You can use a wooden spoon to combine this mixture, but I think it’s easiest to just use your hands to combine it. Roll the chicken mixture into 1-inch balls and set them aside.
2. In a large Dutch oven, heat 2 tablespoons of the olive oil over medium heat. Add the chicken meatballs to the pan. Allow them to brown slightly on one side for 1-2 minutes and then use tongs to flip them over to brown slightly on the other side. Use the tongs to remove the meatballs and set them on a plate. They will cook through when they are added to the broth in the next step.
3. Add the two remaining tablespoons of olive oil to the pan and allow it to heat up. Add in the vegetables and saute them, stirring often, for about 5 minutes. Add in the dried herbs and stir. Allow to cook for a minute more. Pour in the chicken broth over the vegetables and bring to a rolling boil. Reduce the heat to a simmer and allow the vegetables to cook for about 10 minutes.
4. Add the chicken meatballs to the pot and bring broth back to a boil. Reduce heat again to simmer and allow it to cook for 15 minutes. Finally, add in the tortellini, bring the pot back to a boil, reduce heat and simmer for 3-5 more minutes. Remove the pot from the heat.
5. Serve hot with some crusty, buttered bread!
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