Italian Stracciatella with Mini Meatballs, Tender Cheese Tortellini and Baby Spinach

TOTAL TIME: 15 min
Prep: 5 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 Servings
LEVEL: Intermediate

ingredients

  • Meatballs
  • 1 egg
  • 1/3 cup finely grated Parmesan cheese
  • Handful finely minced parsley
  • Big pinch Greek oregano
  • 1 clove garlic, minced
  • 1 teaspoon Italian-seasoned bread crumbs
  • 4 ounces ground pork, Boston butt
  • 4 ounces ground sirloin
    • Soup
    • 6 cups 'Liquid Gold' chicken broth, recipe follows
    • 1 cup mini cheese tortellini
    • 1/2 egg, beaten
    • Pinch sea salt
    • 'Liquid Gold' Chicken Broth
    • 3 tablespoons extra-virgin olive oil
    • 3 cloves garlic, crushed
    • 3 red onions, coarsely chopped
    • 3 carrots, coarsely chopped
    • 3 ribs celery, coarsely chopped
    • Big pinch sea salt and freshly ground black pepper
    • 1 whole organic chicken, cut in pieces
    • 1 pint organic chicken bones
    • 1/3 cup chopped fresh parsley
    • 1/3 cup celery leaves
    • 1 bay leaf
    • 1 sprig fresh thyme
    • 1 sprig fresh tarragon
    • 5 whole black peppercorns
    recipe tools

    Directions

    To make the meatballs: In a bowl, combine 1 egg, Parmesan cheese, parsley, Greek oregano, garlic, and Italian seasoned breadcrumbs. Mix together. Add the ground pork and sirloin, mix to incorporate the seasoning. Roll into tiny balls the size of marbles.

    To make the soup: Bring the chicken broth to a simmer in a large pot over medium heat. Add the mini meatballs and tortellini. Simmer for 8 minutes. In a small bowl, beat together the egg and sea salt.

    For the Stracciatella: Turn the heat to high, and bring the soup to a rolling boil. Slowly stream in 1/2 the beaten egg into the pot, while whisking soup vigorously with a fork.

    Place a portion of the baby spinach in a soup bowl. Pour the hot soup over the spinach and top with freshly grated Parmesan.
    Heat the olive oil in a large soup pot over medium heat. Add the crushed garlic cloves and saute for 2 minutes, until garlic is golden. Add the onions, carrots, and celery. Season the vegetables with sea salt and freshly ground pepper. Saute for about 8 minutes.

    Cut the organic chicken and chicken bones into pieces. Really hack into it so that the bones and marrow are exposed. Add the chicken pieces and pint of chicken bones to the pot. Fill the pot with water until it just covers all the chicken, and bring to a boil.

    Tie the parsley, celery leaves, bay leaf, thyme, and tarragon into a bouquet using butcher's or kitchen twine. Add the bouquet to the pot along with the black peppercorns.

    Once the broth has begun to boil, bring the heat down to medium-low. Partially cover, and let the broth simmer for 2 to 3 hours.

    Strain the chicken broth through cheesecloth. Hand-pick the good chicken meat and set it aside. Cook's Note: The good chicken meat can be used for chicken soup or another recipe.

    Refrigerate the broth overnight. Slip a sharp knife around the edges of solidified chicken fat and discard.

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