Ingredients Jump to Instructions ↓

  1. 4 links organic chicken-apple sausage (or equivalent ground chicken meat)

  2. 1/2 cup fresh bread, crumbs (2 slices fresh white bread ground up)

  3. 1/2 cup whole milk

  4. 1 egg

  5. 1/4 cup grated parmesan cheese , plus

  6. 2 tablespoons for sprinkling

  7. kosher salt & freshly ground black pepper

  8. extra-virgin olive oil

  9. 3 garlic cloves , peeled and smashed

  10. 4 fresh thyme sprigs

  11. 2 large carrots , cut into circles

  12. 1 medium onion , diced

  13. 2 celery ribs , diced

  14. kosher salt

  15. 2 quarts reduced- sodium chicken broth

  16. 4 black peppercorns

  17. 2 tablespoons chopped fresh flat-leaf Italian parsley

  18. 1 bay leaf

  19. 1 lb fresh refrigerated cheese tortellini

  20. 1/4 cup finely chopped fresh flat-leaf Italian parsley

  21. grated parmesan cheese

Instructions Jump to Ingredients ↑

  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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