Ultimate Chicken soup!!!!!!

The other day, I was watching "Tyler's Ultimate" show when I came
accross this truly fabulous take on Chicken Soup.  It's chicken soup
on steroids so to speak.  I was so inspired, that I took to making it the
very next day.  My only adaptation was that I added one chopped
leak (I am addicted to leaks).  Here is my work in progress on the stove:

The fabulous aspect of this soup is the addition of chicken-apple meatballs and cheese tortellini.  Trust me, this soup is nothing short of genius and pretty easy to make.  Below, find the receipe, courtesy of Tyler Florence and Food Network:

Ultimate Chicken Soup

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  Level:

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  Yield:

  6 to 8 servings
  
  
  
  
  

Ingredients

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
• Kosher salt
• Grated Parmigiano-Reggiano, for garnish

For the meatballs:

• 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

Directions

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.

 
Bon Appetit and here's to living the good life........