Chicken Soup with Chicken Meatballs and Tortellini

I’ll tell you — I made two soups for a family dinner one day, and my family wiped out this one and barely touched the other.  Now, I’m not sure if the other one was just awful — but THIS soup has been wiped out on three other occasions.  I.    Love.    It.Screen Shot 2016-01-16 at 8.48.53 AM

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 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


  • extra-virgin olive oil
  • 3 garlic cloves , peeled and smashed
  • 4 fresh thyme sprigs
  • 2 large carrots , cut into circles
  • 1 medium onion , diced
  • 2 celery ribs ,diced
  • kosher salt
  • 3quarts reduced- sodium chicken broth
  • 4 black peppercorns
  • 2 tablespoons chopped fresh flat-leaf Italian parsley
  • 1 bay leaf
  • 1 lb fresh refrigerated cheese tortellini (I use Trader Joe’s — one package cheese tortellini and one package prosciutto tortellini. But they also have these really cute little tortellini purses that you can buy — if they have those, buy them!)
  • 1/4 cup finely chopped fresh flat-leaf Italian parsley
  • grated parmesan cheese


  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. (I think this step is easier in the food processor — just pulse enough to blend, not so much that yu end up with a paste). 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 if you’re serving this immediately.  Otherwise refrigerate broth, meatballs and tortellini until ready to serve.  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.

~ a Tyler Florence recipe

Read more:

Leave A Comment