Chicken Meatball and Tortellini Soup - Tyler Florence |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Dinner at My Place. I know the chicken and apple sausage sounds weird but try to find it. It makes unbelievably good meatballs! Ingredients:
4 links organic chicken-apple sausage (or equivalent ground chicken meat) |
1/2 cup fresh bread, crumbs (2 slices fresh white bread ground up) |
1/2 cup whole milk |
1 egg |
2 tablespoons chopped fresh flat-leaf italian parsley |
1/4 cup grated parmesan cheese, plus 2 tablespoons for sprinkling |
kosher salt & freshly ground black pepper |
extra-virgin olive oil |
extra-virgin olive oil |
3 garlic cloves, peeled and smashed |
4 fresh thyme sprigs |
2 large carrots, cut into circles |
1 medium onion, diced |
2 celery ribs, diced |
kosher salt |
2 quarts reduced- sodium chicken broth |
4 black peppercorns |
2 tablespoons chopped fresh flat-leaf italian parsley |
1 bay leaf |
1 lb fresh refrigerated cheese tortellini |
1/4 cup finely chopped fresh flat-leaf italian parsley |
grated parmesan cheese |
Directions:
1. Preheat the oven to 375 degrees F. Prepare meatballs by combining loose ground chicken meat (discard casings, if using sausages), bread crumbs, milk, egg, parsley, and the 1/4 cup Parmigiano-Reggiano in a large mixing bowl. Season with salt and pepper, then mix until fully combined. Using a small ice cream scoop, make balls and set on a roasting tray. Drizzle lightly with oil and sprinkle with 2 tablespoons Parmigiano-Reggiano. Roast in the preheated oven for 15 to 20 minutes, until golden brown and caramelized.
2. While the meatballs are roasting, prepare the soup. Set a large stockpot over medium heat. Add a 2-count of oil (about 2 tablespoons), the garlic, and thyme. Gently saute until fragrant, about 2 minutes. Add carrot, onion, and celery. Season with salt and cook for 5 to 7 minutes. Pour in chicken broth and add peppercorns, the 2 tablespoons parsley, and bay leaf. Bring to a boil and then reduce heat and simmer for 25 minutes.
3. Once meatballs are cooked, scrape them into the pot of chicken soup and add tortellini. Bring to a boil and cook for 2 to 3 minutes to allow the flavors to come together. Remove peppercorns and bay leaf. Season with salt and peppers and serve in shallow bowls. Sprinkle with parsley and grated Parmigiano-Reggiano. Garnish each bowl with a parsley sprig and serve with some torn pieces of crusty bread.
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