Chicken Meatball and Tortellini Soup
Holly
ingredients
- For the soup:
- Extra-virgin olive oil
- 3 cloves garlic, smashed
- 2 large carrots, chopped
- 1 medium onion, chopped
- 2 ribs celery, sliced
- 3 quarts chicken broth
- 1 Tablespoon dry parsely
- 1 Tablespoon black pepper
- Kosher salt
- Grated Parmigiano-Reggiano, for garnish
- For the meatballs:
- 1 medium onion, diced
- Olive oil
- 6 links chicken-apple sausage meat (trader joe’s or costco)
- 1 c. italian bread crumbs
- 1 egg
- 1 Tablespoon parsley
- 1/4 cup grated Parmigiano-Reggiano
- 2 pounds frozen cheese tortellini,
directions
- 1
Set a large stock pot over medium heat. Add olive oil, half the garlic, carrot, onion, celery, and gently saute until fragrant, about 5 to 7 minutes. Pour in chicken broth, add parsley, black pepper and salt, to taste. Bring to a boil then reduce heat to simmer while you work on meatballs and tortellini.
- 2
For the meatballs:
- 3
Caramelize the diced onion in a saute pan with a little olive oil over medium heat, remove and cool. Add the sausage (remove from casing), egg, bread crumbs, onion, parsley, and cheese to the bowl and work with hands until it all come together. Season with salt and pepper. Heat a skillet with a few tablespoons of olive oil until just smoking. Use a small ice cream scoop to drop meatballs onto skillet. Cook, turning, until golden brown.
- 4
Drop tortellini straight from freezer into soup. Cook until they float. Once meatballs are browned, add to pot of chicken broth. Bring to a simmer and cook for 2 or 3 minutes. Give soup a final seasoning and serve in shallow bowls with a small shower of Parmesan.
Source: Ashley
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