From my Kitchen Friday: Meatballs and Blasphemy

For the longest time I have had one philosophy... well actually I have a few but for the purpose of this post I have one. And it is this: Soup is NOT filling. It's just not. Seriously who gets full from soup? No one, that's who. Well until last night that is. I went against my self and made a filling soup.

Inspiration: I wanted chicken soup but not the normal kind. To the fridge I went.

Ingredients:

• 1lb ground chicken
• 1 egg slightly beaten
• 3 tbsp Bread crumbs
• salt
• pepper
• onion powder 
• garlic powder
• paprika
• 2 tbsp worcestershire sauce
• Italian seasons
• 1 bag frozen Cheese tortellini
• Frozen Soup Veggies
• Beef Broth
• Chicken Broth
• 1tbsp butter
• 1 tbsp olive oil

* Did you catch it? We're making meat balls people. Let's get this party started

Directions:

1. In a large bowl mix ground chicken, egg, bread crumbs , worcestershire sauce, and other seasonings. Mix gently with your hands but don't over do it. Otherwise they get tough
2. Form meatballs fairly small, like golfball size and set aside (should make at least 20)
3. In a decent size pot heat half a box (I use the boxed kind) of chicken broth and half a box of beef broth. If you're using cans use two of each. Add your frozen vegetables. Bring to a boil over medium heat.
4. Season broth with salt, pepper, and Italian seasoning. Once the pot is boiling add your cheese tortellini
5.  In a skillet heat butter and olive oil. When the pan is hot add your meat balls in batches of five. Brown on one side for three minutes then flip and let them brown on the other side. Once each batch is done transfer meatballs into the pot.
6. Once all the meatballs are in the pot turn your heat to low and cover. Simmer for 20 minutes.
7. Enjoy :)

What.? I even have pictures this time

So good

paired with breadsticks 

Notes:

• This time around there weren't any tense moments
• Feel free to use fresh veggies
• If you rather not use the beef broth just double up on chicken broth