Saturday, October 6, 2012

Meatball and Tortellini Soup




This recipe is inspired by a Tyler Florence recipe out of his Dinner at My Place cookbook. I used AB's meatballs, and added some Better than Bouillon to add a little more flavor to this soup. The rest is Tyler's creation, and man is it tasty! Perfect for a fall evening.

Meatball and Tortellini Soup
Ingredients:
1 batch of cooked AB's Meatballs
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 ribs celery, diced
Kosher salt
2 quarts reduced-sodium chicken broth
1 tbs Better than Bouillon Chicken flavor
4 black peppercorns
2 tbs chopped fresh Italian flat-leaf parsley
1 bay leaf
1 pound fresh refrigerated or frozen cheese tortellini, thawed
1/4 cup finely grated Parmesan cheese

1. Set a large stockpot over medium heat. Add 2 tbs olive oil, the garlic and thyme. Gently saute until fragrant, about 2 minutes. Add carrot, onion, and celery. Season with salt and cook for 5-7 minutes. Pour in chicken broth, Better than Bouillon, and add peppercorns, the 2 tbs parsley, and bay leaf. Bring to a boil and then reduce heat and simmer for 25 minutes

2. Add the cooked meatballs to the soup and add tortellini. Bring to a boil and cook for 2-3 minutes to allow the flavors to come together. Remove peppercorns and bay leaf. Season with salt and pepper and serve in shallow bowls. Sprinkle with parsley and Parmesan cheese.

No comments:

Post a Comment