MEATBALL AND TORTELLINI SOUP

MEATBALL AND TORTELLINI SOUP image

Yield 4 to 6 people

Number Of Ingredients 26

Previous Next

Chicken Meatballs:
4 links chicken-apple sausage or equivalent ground chicken meat
1/2 cup fresh breadcrumbs (2 slices fresh white bread ground up)
1/2 cup whole milk
1 egg
2 tablespoons chopped fresh Italian flat-leaf parsely
1/4 cup grated Parmigiano-Reggiano, plus 2 tablespoons for sprinkling
Kosher salt and freshly ground pepper
Extra-virgin olive oil
Soup:
Extra-virgin olive oil
3 garlic gloves, peeled and smashed
4 fresh thyme sprigs
2 large carrots, cut into circles
1 medium onion, diced
2 ribs celery, diced
Kosher salt
2 quarts reduced-sodium chicken broth (8 cups)
4 black peppercorns
2 tablespoons chopped fresh Italian flat-leaf parsley
1 bay leaf
1 pound refrigerated or frozen cheese tortellini, thawed
1/4 cup finely chopped fresh Italian flat-leaf parsley
Grated Parmigiano-Reggiano
Fresh parsley sprigs, for garnish
1 crusty French baguette, to serve with the soup

Steps:

Preheat oven to 375. Prepare meatballs by combining loose ground chicken meat (discard casing, 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 the 2 tablespoons Parmigiano-Reggiano. Roast in the preheated oven for 15 to 20 minutes, until golden brown and caramelized. 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 the chcken broth and add peppercorns, the 2 tablespoons parsley, and bay leaf. Bring to a boil and then reduce heat and simmer for 25 minutes. Once the 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 pepper and serve in shallow bowls. Sprinkle with parsley and grated Parmigiano-Reggiano. Garnish wach bowl with a parsley sprig and serve with some torn pieces of crusty bread.