Chicken Meatball And Tortellini Soup - Tyler Florence - cooking recipe

Ingredients

Chicken Meatballs
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
Soup
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

Preparation

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.
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.
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.