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:
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
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.
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.