Method

1. For meatballs: in a large skillet, sauté onions in olive oil over medium heat for 4 -5 minutes.
2. In a medium bowl, combine sausage, egg, onion, thyme, parsley and parmesan.
3. Mix gently with your hands (if you smoosh the meat to much, you’ll have tough, compact meatballs).
4. Season with a pinch of salt and pepper.
5. Heat the same skillet to a medium high heat and add a little more oil.
6. Use a small ice-cream scoop to make meatballs and drop them into the skillet.
7. Cook meatballs until browned on all side.
8. Remove from heat and set aside.
9. For soup: In a medium pot (mine is 5.5 qt), heat olive oil over medium heat.
10. Add onion, garlic, carrot, celery, bay leaf and thyme.
11. Sauté 5-7 minutes until fragrant.
12. Add chicken broth and parsley.
13. Bring to a boil then reduce heat to simmer.
14. Add meatballs and tortellini.
15. Simmer until meatballs are cooked through and tortellini is done, about 5- 7 minutes.
16. Serve.
17. Garnish with grated parmesan cheese.