Chicken Meatball And Tortellini Soup - Tyler Florence

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 4 links organic chicken-apple sausage (or equivalent ground chicken meat)
• 1/2 cup fresh bread, crumbs (2 slices fresh 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

Recipe

• 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.