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    You are in: Home / Recipes / Chicken Meatball and Tortellini Soup - Tyler Florence Recipe
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    Chicken Meatball and Tortellini Soup - Tyler Florence

    1/1 Photo of Chicken Meatball and Tortellini Soup - Tyler Florence

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    0 mins

    1 hr

    Brookelynne26's Note:

    From Dinner at My Place. I know the chicken and apple sausage sounds weird but try to find it. It makes unbelievably good meatballs!

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    Units: US | Metric

    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



    1. 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. 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. 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.

    Ratings & Reviews:

    • on March 11, 2013


      Loved this soup. Used Chicken Apple Sausage for the sausage. Made half the recipe for the two of us and still had some left over. Excellent and will use all the time.

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    • on February 24, 2013


      3/11 O M G is this good! Using a small cookie scoop I made the balls w/ the chicken mixture and dropped them into the gently boiling soup. No frying (as Tyler suggests) or baking necessary. They turned out PERFECT and had a great texture. Made the soup broth as suggested but I rough chopped all the veggies in the food processor. I like a more rustic look to my soup, and I hate chopping! I boiled 1# tortellini on a separate pot and added to the soup before serving. Overall, AMAZING! This beats any and all chicken soups I have ever made. This ROCKS! Thaks a bunch Brookelynne! UPDATE 2/13: I omitted the tortellini this time and used a mini farfellini, orzo would be good too. Again, boiled separately so everyone could add as much as they like. Just terrific!

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    • on December 19, 2011


      Fantastic! Don't over think it - just get the ingredients and make it. It's a tad time consuming the first time around, but worth it! The next few times I've made it, it was a breeze.

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    Nutritional Facts for Chicken Meatball and Tortellini Soup - Tyler Florence

    Serving Size: 1 (472 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 293.7
    Calories from Fat 174
    Total Fat 19.3 g
    Saturated Fat 6.8 g
    Cholesterol 65.9 mg
    Sodium 1596.3 mg
    Total Carbohydrate 11.5 g
    Dietary Fiber 1.9 g
    Sugars 4.5 g
    Protein 17.3 g

    The following items or measurements are not included:

    fresh thyme sprigs

    refrigerated cheese tortellini

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