Chicken Meatball And Tortellini Soup Tyler Florence Food

CHICKEN NOODLE SOUP

Chicken Noodle Soup image

For the ultimate rainy day meal, try Tyler Florence's Chicken Noodle Soup recipe, made with mini meatballs, from Food Network.

Provided by Tyler Florence

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

Extra-virgin olive oil
3 cloves garlic, smashed
2 large carrots, chopped
1 medium onion, chopped
2 ribs celery, sliced
1 bay leaf
4 fresh thyme sprigs
3 quarts low-sodium chicken broth
5 parsley stems, plus 1/4 cup finely chopped flat-leaf parsley, for garnish
4 black peppercorns
Kosher salt
Grated Parmigiano-Reggiano, for garnish
1 medium onion, diced
Olive oil
6 links organic chicken-apple sausage meat
1 egg
1 teaspoon fresh thyme leaves
1 handful fresh parsley leaves
1/4 cup grated Parmigiano-Reggiano
2 pounds frozen cheese tortellini, store bought
Kosher salt and freshly ground black pepper

Steps:

For the soup:
Set a large stock pot over medium heat. Add olive oil, half the garlic, carrot, onion, celery, bay leaf, and thyme and gently saute until fragrant, about 5 to 7 minutes. Pour in chicken broth, add parsley stems, black peppercorns and salt, to taste. Bring to a boil then reduce heat to simmer while you work on meatballs and tortellini.
For the meatballs:
Caramelize the diced onion in a saute pan with a little olive oil over medium heat. Add the sausage, egg, onion, thyme, parsley, and cheese to the bowl of a food processor and pulse until they all come together. Season with salt and pepper. Heat a skillet with a few tablespoons of olive oil until just smoking. Use a small ice cream scoop to drop meatballs onto skillet. Cook, turning, until golden brown.
Drop tortellini straight from freezer into soup. Cook until they float. Once meatballs are browned, add to pot of chicken broth. Bring to a simmer and cook for 2 or 3 minutes. Give soup a final seasoning and serve in shallow bowls with a small shower of Parmesan, olive oil, and parsley.

CHICKEN MEATBALL AND TORTELLINI SOUP - TYLER FLORENCE

Chicken Meatball and Tortellini Soup - Tyler Florence image

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

Provided by Brookelynne26

Categories Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 22

Ingredients

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
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
2 quarts reduced- sodium chicken broth
4 black peppercorns
2 tablespoons chopped fresh flat-leaf Italian parsley
1 bay leaf
1 lb fresh refrigerated cheese tortellini
1/4 cup finely chopped fresh flat-leaf Italian parsley
grated parmesan cheese

Steps:

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.
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.
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.

Nutrition Facts : Calories 293.7, Fat 19.3, SaturatedFat 6.9, Cholesterol 66, Sodium 1596.4, Carbohydrate 11.6, Fiber 1.9, Sugar 4.5, Protein 17.4

MEXICAN TORTILLA CHICKEN SOUP

Mexican Tortilla Chicken Soup image

This is a recipe from Tyler Florence. Really comforting and delicious. See my recipe for the stock on Zaar, it is really simple to make. I don't dress up my soup with all the extra's. Only the lime and cilantro it adds that special yum factor and balances out the heat!

Provided by Luvfood

Categories < 60 Mins

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons extra virgin olive oil
1 medium white onion, chopped fine
2 garlic cloves, minced
1 large jalapeno, seeded and minced
3 medium ripe tomatoes, chopped
8 cups chicken stock
salt & freshly ground black pepper
corn tortilla chips, crushed (optional)
5 cups chopped cooked chicken (about)
2 avocados, halved, pitted, peeled, and diced (optional)
1 cup shredded monterey jack cheese (optional)
1/2 cup coarsely chopped fresh cilantro leaves, for garnish
1 lime, cut in wedges, for serving

Steps:

Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onion, garlic, jalapeno, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy.
Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each.
Top with the diced avocado and crushed tortilla and cheese if using.
Garnish with cilantro and serve with lime wedges.

Nutrition Facts : Calories 561.6, Fat 24.4, SaturatedFat 5.7, Cholesterol 145.7, Sodium 824.8, Carbohydrate 25.9, Fiber 2.1, Sugar 11.6, Protein 57.2

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