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.