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 sauté until fragrant – 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.