Chicken Noodle Soup with Meatballs?

Adam is not one to turn on food network, but last week while we were at my moms there was nothing on TV so I flipped it on to Tyler's foodnetwork show, and Adam thought this looked really good. He made it for dinner last night.

Overall it was great, I will put what we would do differently along with the recipe. Overall we would use more veggies, and more sauce, but smaller meatballs.

Chicken Noodle Soup (From: Tyler Florence)For the soup:

• Extra-virgin olive oil
• 3 cloves garlic, smashed
• 2 large carrots, chopped (next time we would use 4)
• 1 medium onion, chopped
• 2 ribs celery, sliced (next time we would use 4)
• 1 bay leaf
• 4 fresh thyme sprigs
• 3 quarts low-sodium chicken broth (we would use 2 large cans instead)
• 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

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 (we would make them about dime size, and not using full amount of meat) 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.