RECIPE OF THE DAY: CHICKEN MEATBALL AND TORTELLINI NOODLE SOUP
Yield: serves 4-6
Time: 50 minutes
4 links organic chicken-apple sausage meat, or equivalent ground chicken meat
1/2 cup fresh breadcrumbs (2 slices of fresh white bread ground up)
1/2 cup whole milk
2 tablespoons chopped fresh parsley leaves
1/4 cup grated parmigiano reggiano, plus 2 tablespoons for sprinkling
kosher salt and freshly ground black pepper
extra-virgin olive oil
3 cloves garlic, smashed
2 large carrots, cut into circles
1 medium onion, diced
2 ribs celery, diced
4 fresh thyme sprigs
2 quarts low-sodium chicken broth
4 black peppercorns
1 bay leaf
2 tablespoons chopped flat-leaf parsley
1 lb cheese tortellini, store bought
1/4 cup finely chopped flat-leaf parsley
parsley stems, for garnish
grated parmesan for top of soup
1 crusty baguette, to serve with the soup
Preheat oven to 375 degrees F.
Take a large mixing bowl and add loose ground chicken meat (discard cases if using sausages), breadcrumbs, milk, egg, parsley and 1/4 cup of grated parmesan.¬† Season with salt and pepper then mix until fully combined.¬† Using an ice cream scoop, make balls and set out on a roasting tray.¬† Drizzle with olive oil and sprinkle with a little grated parmesan.¬† Roast in the oven for 15-20 minutes until golden brown and caramelised.
While the meatballs are cooking make the soup.¬† Set a large stock pot over medium heat.¬† Add olive oil, garlic and thyme and gently saut√© until fragrant ‚Äď about 2 minutes.¬† Add carrots, onion and celery, season with salt and cook for 5-7 minutes.¬† Pour in chicken broth and add peppercorns, parsley and bay leaf.¬† Bring to a boil then reduce heat and simmer for 25 minutes.
Once meatballs are cooked, scrape into the pot of chicken soup and add tortellini so everything is back in the pot.¬† Bring to a boil and cook for 2-3 minutes to allow the flavors to come together.¬† Give it a final season with salt and peper and serve in shallow bowls with a small shower of parsley and grated parmesan.¬† Garnish with a parsley stem and serve with some torn pieces of crusty bread.