This Soup with Pear and Shallot Meatballs is cozy, savory-sweet comfort in a bowl - the kind of fall dinner that instantly earns a permanent spot in your rotation. The caramelized pear and shallot add a whisper of sweetness to tender chicken meatballs, creating a broth that feels both elegant and deeply homey.
It takes a little time, but that's exactly why it's worth it. For the best flavor, use my Best Homemade Chicken Stock recipe - it brings a slow-simmered depth that store-bought can't touch. This soup doesn't need a side or a pairing; it speaks for itself. It's a comforting fall and winter classic you didn't know you needed.
Jump to:
- Why You'll Love This Soup with Pear and Shallot Meatballs
- Ingredients
- Instructions
- Why You'll Love This Soup with Pear and Shallot Meatballs
- Substitutions for Caramelized Pear and Shallot Meatballs
- Variations of Soup with Pear and Shallot Meatballs
- Equipment for Caramelized Pear and Shallot Meatballs
- Behind the Recipe:
- How to Store Soup with Pear and Shallot Meatballs
- Top Tip
- FAQ
- Comforting Fall Recipes
- See the Latest from Whisk and Wine
- 📖 Recipe
- 💬 Reviews
Why You'll Love This Soup with Pear and Shallot Meatballs
When I say this soup is special, I mean it - the pear might sound unexpected, but trust me, its subtle sweetness transforms everything.
- Caramelized Pear and Shallot Meatballs bring warmth, depth, and that "can't-stop-eating-this" quality.
- It's comforting yet refined - like the coziest Italian bistro dish you can make at home.
- It's worth every minute of the effort - rich, layered, and beautifully balanced.
Ingredients
The ingredient list looks long, but every piece plays its part - building layers of flavor that make this soup unforgettable.
To Make the Meatballs
- Ground chicken
- Grated Parmesan cheese
- Homemade Breadcrumbs
- Ripe pear, diced small
- Shallot, diced small
- Butter
- Olive oil
- Minced fresh parsley
- Milk
- Salt
- Egg
- Olive oil (for brushing)
Ingredients for the Soup Base:
- Olive oil
- Carrots, sliced thin
- Celery, sliced
- Chicken stock
- Fresh parsley or cracked black pepper for garnish
For the Pasta:
- Cheese tortellini, cooked separately
See recipe card for quantities.
Instructions
This soup comes together in layers, and a little planning makes the process smooth.
Here's the game plan: If you're using Homemade Chicken Stock, have it ready ahead of time. The recipe begins with prepping and baking the meatballs; while they cook, you'll build the base of the soup. Then, just before serving, you'll cook the tortellini - it takes only a few minutes and ensures the pasta stays perfectly textured.
- Caramelize the pear and shallot: Melt butter and olive oil in a small skillet over medium-low heat. Add the diced shallot and pear, and cook slowly for 15 minutes, stirring occasionally, until deeply golden and fragrant. Cool slightly.
- Make the meatball mixture: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, parsley, milk, salt, and egg. Add the cooled pear-shallot mix and stir until evenly combined.
- Form and Bake: Scoop tablespoon-sized portions onto a parchment-lined baking sheet. Brush lightly with olive oil and bake at 375°F for 22-25 minutes, until golden and cooked through.
- Build the soup base: While the meatballs bake, heat olive oil in a large pot. Add the sliced carrots and celery and sauté 5-7 minutes until softened and fragrant.
- Simmer and marry the flavors: Add the baked meatballs to the pot and pour in chicken stock. Bring to a gentle simmer and cook at least 30 minutes to finish cooking the vegetables and letting everything mingle into rich comfort - the longer, the better.
- Cook the pasta and serve: In a small pot, cook the tortellini in salted water according to package directions, then drain and keep separate so it stays tender and doesn't soak up too much broth. Spoon a portion of tortellini into each bowl, ladle hot soup with meatballs over top, and finish with Parmesan, if desired.
Why You'll Love This Soup with Pear and Shallot Meatballs
When I say this soup is special, I mean it - the pear might sound unexpected, but trust me, its subtle sweetness transforms everything.
- Caramelized Pear and Shallot Meatballs bring warmth, depth, and that "can't-stop-eating-this" quality.
- It's comforting yet refined - like the coziest Italian bistro dish you can make at home.
- It's worth every minute of the effort - rich, layered, and beautifully balanced.
Substitutions for Caramelized Pear and Shallot Meatballs
If you need to switch things up, here are easy swaps that still keep the spirit of this Soup with Pear and Shallot Meatballs alive:
- Use ground turkey instead of chicken.
- Swap pear for finely diced apple for a brighter flavor.
- Make it dairy-free with almond milk and omit Parmesan.
Quick Hint: Dice your pear and shallot extra small - this helps them caramelize evenly and blend seamlessly into the meatballs.
Variations of Soup with Pear and Shallot Meatballs
This Caramelized Pear and Shallot Meatball Soup is endlessly adaptable. Try:
- Adding a handful of baby spinach or kale to the broth before serving.
- Using orzo or ditalini instead of tortellini for a lighter feel.
- Drizzling each bowl with olive oil and cracked pepper for a rustic finish.
Equipment for Caramelized Pear and Shallot Meatballs
A few reliable pieces make cooking Soup with Pear and Shallot Meatballs (and those dreamy Caramelized Pear and Shallot Meatballs) an absolute breeze:
- I love my Williams Sonoma Goldtouch® Pro Nonstick Sheet Pan
- I love these unbleached parchment paper sheets - super convenient and safe
- This ceramic stock pot fits the soup perfectly
- I use a serrated-edge food chopper to make combining the meatball mixture much easier.
- Ladle for serving
Behind the Recipe:
When I was in my 20's, there was a little spot in South Beach called DeVito's. They served this pear-filled tortelloni in a cream sauce that was absolutely divine - sweet, silky, and rich in all the right ways. I can still taste it.
Every time I've tried making stuffed pasta at home, it's been a fail - but I couldn't stop thinking about those flavors. So I started chasing them differently. Instead of stuffing the pear into the pasta, I folded that same gentle sweetness into the meatballs themselves, then paired them with cheese-filled tortellini in broth.
It worked - and that's how this soup was born. It's my nod to those flavors I fell in love with, wrapped in something cozier, simpler, and very Whisk & Wine.
How to Store Soup with Pear and Shallot Meatballs
Store soup and tortellini separately in airtight containers for up to 4 days. Reheat gently on the stove, adding a splash of chicken stock if needed. Meatballs freeze well - freeze in a single layer before transferring to a freezer-safe bag for up to 3 months.
Please note: if you're using Homemade Chicken Stock, the soup may coagulate once refrigerated. That's totally normal - when gently reheated, it liquefies again and tastes just as rich.
Top Tip
Adding milk to the meatball mixture makes them unbelievably moist and tender - a little trick I learned from my great-grandmother, Nani. Trust me, it's the step that makes these Caramelized Pear and Shallot Meatballs stand out.
And yes - the pear might seem odd in a meatball, but one bite will convert you. That subtle sweetness is everything.
FAQ
Yes! Bake then store in a freezer-safe bag. Drop them right into hot broth to reheat.
You can, but it's best cooked separately - it stays perfectly textured and doesn't soak up all your broth.
Comforting Fall Recipes
More soul-warming recipes for chilly nights:
See the Latest from Whisk and Wine
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📖 Recipe
Soup with Caramelized Pear and Shallot Meatballs over Tortellini
- Total Time: 1 hour 5 minutes
- Yield: 8 to 10 servings 1x
Description
Tender chicken meatballs with caramelized pear and shallot simmered in a rich chicken broth, served over cheese tortellini for the coziest fall soup imaginable.
Ingredients
For the Meatballs:
- 2 pounds ground chicken
- 1 cup grated Parmesan cheese
- 1 cup Homemade Breadcrumbs
- ½ of one large ripe pear, diced very small (or one small pear, diced small)
- 1 shallot, diced very small
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons minced fresh parsley (mince finely for mini meatballs)
- ½ cup milk
- ½ teaspoon salt
- 1 egg
- Additional olive oil, for brushing before baking
For the Soup Base:
- 2 tablespoons olive oil
- 3 large carrots, peeled and sliced into ⅛-inch-thick pieces
- 2 celery stalks, sliced into ⅛-inch-thick pieces
- ~10 cups Homemade Chicken Stock
- Optional: extra grated Parmesan for serving
- Fresh parsley or cracked black pepper for garnish
For Serving:
- 1 (9-ounce) package cheese tortellini, cooked separately
Get Recipe Ingredients
Instructions
-
Preheat the oven
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside. -
Caramelize the pear and shallot
Melt the butter and olive oil in a small skillet over medium-low heat. Add the diced shallot and pear, and cook slowly for about 15 minutes, stirring occasionally, until deeply golden and fragrant. Remove from heat and let cool slightly. -
Make the meatball mixture
In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan, parsley, milk, salt, and egg. Add the cooled pear-shallot mixture and stir until evenly combined - mix just until incorporated for tender meatballs. -
Form and bake the Caramelized Pear and Shallot Meatballs
Scoop tablespoon-sized portions of the mixture, roll into small meatballs, and place on the prepared baking sheet. Brush lightly with olive oil. Bake for 22-25 minutes, until golden and cooked through. -
Build the soup base
While the meatballs bake, heat olive oil in a large soup pot over medium heat. Add the sliced carrots and celery and sauté for 5-7 minutes, stirring occasionally, until softened and aromatic. -
Simmer and marry the flavors of the soup.
Add the baked meatballs to the pot. Pour in the chicken stock and bring to a gentle simmer. Cook for at least 30 minutes to finish softening the vegetables and allow the flavors to meld. For deeper flavor, let it simmer longer - low and slow makes it magic. (I typically simmer for an afternoon). -
Cook the pasta and serve
In a separate pot, bring salted water to a boil. Cook the cheese tortellini according to package directions.
Drain and keep separate so it stays tender and doesn't absorb too much broth. To serve, spoon a portion of tortellini into each bowl, ladle hot soup with meatballs over top, and finish with Parmesan, parsley, or cracked pepper.
Notes
- Take your time caramelizing the shallots and pear - it's where the flavor lives.
- If using Homemade Chicken Stock, note that it may solidify slightly when chilled - totally normal! It will liquefy beautifully when reheated.
- The pear adds subtle sweetness that perfectly balances the savory broth.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Cuisine: Italian inspired comfort
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