Healthy: Chicken Noodle Soup 2, Mozzarella Skewers
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Tomorrow we are having friends over for dinner and I am going to make a big pot of Chicken Noodle Soup. This isn’t traditional Chicken Noodle though, it’s a meatball soup with tortellini. It sounds great. I’m serving 10 so I’ll probably double the recipe. I’m also planning to make up these Mozzarella Skewers to serve as appetizers.
Chicken Noodle Soup 2
Recipe courtesy Tyler Florence
For the soup:
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
Grated Parmigiano-Reggiano, for garnish
For the meatballs:
1 medium onion, diced
6 links organic chicken-apple sausage meat
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
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.
Recipe courtesy Sandra Lee
2/3 cup olive oil and vinegar salad dressing (recommended: Newman’s Own)
1 packet (1.06 ounces) herbs marinade mix (recommended: McCormick Grill Mates)
16 ounces fresh mozzarella in water, cut into 1-inch pieces
24 cherry tomatoes
1 red onion, cut into 1-inch pieces
1 sourdough baguette, cut into 24 (1-inch) pieces
10-inch bamboo skewers, soaked in water at least 1 hour prior to grilling
Stir together salad dressing, herb marinade packet, and 1/2 cup water. Set aside. Place cheese and vegetables in a resealable bag and pour in marinade. Seal and marinate in refrigerator for 1 to 4 hours. Thread the skewers by alternating vegetables, cheese, and bread. Brush bread with some of the leftover marinade mixture and save the rest for garnish. Set up grill for direct cooking over medium heat. Lightly oil the grilling grates and place the skewers on the grill. Cook for 2 to 3 minutes per side, turning once. Bread should be toasted and cheese softened. Serve right off the grill drizzled with additional marinade.
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