Chicken Apple Ravioli Soup |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a different spin on a Tyler Florence soup recipe. It is quick, healthy and can be frozen for later use. Serve this with a hunk of chewy soft bread. Ingredients:
1 lb. ground chicken |
1 large egg |
1 green apple, peeled |
1 cup bread crumbs |
1 shallot, finely diced |
1 clove of elephant garlic or 3 cloves of regular garlic, sliced |
1 package of mushrooms, quartered |
4 carrots, peeled and bias cut |
4 stalks of celery, chopped |
1 large sweet onion rough chopped |
1 small bunch of flat leaf parsley chopped, approx 1/2 cup |
10 sprigs of fresh thyme, stripped from stem |
2 quarts of chicken stock |
1 package of ravioli, your choice, i prefer the squash and fontina cheese one. |
Directions:
1. In a large mixing bowl combine the ground chicken, egg, bread crumbs, and shallot. Take the peeled apple and grate that into the bowl and mix well. Take part of the chopped fresh parsley and add to mixture. Use an ice cream scoop to form the meatballs, or for smaller ones use a melon baller. Place the formed balls on a broiler pan and cook in a 450 degree oven until browned on top, about 15 minutes, then turn down to 350 and cook for another 15 minutes until done. Cooking time varies on the size of your meatballs.
2. While the meatballs are cooking, in a large stock pot add the chicken stock, and all of the vegetables as well as the garlic, thyme and parsley. simmer these together on med low heat for approximately 1 hour.
3. After an hour add the cooked meatballs and ravioli of your choice and simmer together for about 15 minutes to let the flavors mingle, add salt and pepper to taste. This soup is great served with a big chunk of crusty bread.
4. If you don't mind the extra fat you can saute your meatballs in a skillet with some olive oil and add the drippings to your soup. Enjoy!
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