This is a menu adapted from Tyler Florence's recipe. It is an easy soup to make and very flavorful!
Preheat oven to 375.
Grind sausage links (or remove skins and pull out meat)
Combine chicken meat, bread crumbs, milk, egg, parsley and the ? cup Parmigiano-Reggiano in a large mixing bowl. Season with salt and pepper.
Using your hands, mix until fully combined. Make sure their moist but not too wet. I started with ? cup of dried bread crumbs and kept adding until the mixture was the right moisture.
Make small meatballs and put on a roasting tray or I covered the tray from the toaster oven with foil and lightly greased with olive oil.
Drizzle olive oil over the meatballs and sprinkle with the 2 tablespoons Parmigiano-Reggiano. Roast in the preheated oven for 20 minutes - until they are 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, 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 the chicken broth and add peppercorns, the 2 tablespoons parsley and the 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 pepper and serve in a shallow bowls. Sprinkle with parsley, spinach and grated parmigiano-reggiano.
Serve with warm crusty bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1363g) | ||
Recipe Makes: 4 | ||
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Calories: 765 | ||
Calories from Fat: 127 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.1g | 19 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 106.6mg | 33 % | |
Sodium 2475.2mg | 85 % | |
Potassium 923.4mg | 24 % | |
Total Carbohydrate 121.7g | 36 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 114.2g | ||
Protein 39.1g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 765
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