Preheat oven to 375 degrees F.
Take a large mixing bowl and add loose ground chicken meat (discard cases if using sausages), breadcrumbs, milk, egg, parsley and 1/4 cup of grated parmesan.¬† Season with salt and pepper then mix until fully combined.¬† Using an ice cream scoop, make balls and set out on a roasting tray.¬† Drizzle with olive oil and sprinkle with a little grated parmesan.¬† Roast in the oven for 15-20 minutes until golden brown and caramelised.
While the meatballs are cooking make the soup.¬† Set a large stock pot over medium heat.¬† Add olive oil, garlic and thyme and gently saut√© until fragrant ‚Äď about 2 minutes.¬† Add carrots, onion and celery, season with salt and cook for 5-7 minutes.¬† Pour in chicken broth and add peppercorns, parsley and bay leaf.¬† Bring to a boil then reduce heat and simmer for 25 minutes.
Once meatballs are cooked, scrape into the pot of chicken soup and add tortellini so everything is back in the pot.¬† Bring to a boil and cook for 2-3 minutes to allow the flavors to come together.¬† Give it a final season with salt and peper and serve in shallow bowls with a small shower of parsley and grated parmesan.¬† Garnish with a parsley stem and serve with some torn pieces of crusty bread.
Edited: August 4th, 2009