Tasty Meatball-Tortellini Soup

Meatball Tortellini Soup

Soups are perfect for the chilly, wet spring days ahead of us! If you like Italian wedding soup, you will love this meatball tortellini soup. With cheese tortellini and meatballs, you can’t go wrong!

Ingredients:

  • 8 ounces ground beef chuck
  • 1/4 cup grated parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh parsley
  • 1 large egg, lightly beaten
  • 1 clove garlic, grated
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 quart low-sodium chicken broth
  • 19 -ounce package refrigerated cheese tortellini
  • 4 cups loosely packed baby spinach (about 3 ounces)

Instructions:

Combine the beef, parmesan, 2 tablespoons parsley, the egg, garlic, 1/2 teaspoon salt, and pepper (to taste) in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs; set aside.

Heat the olive oil in a pot or Dutch oven over medium-high heat. Add the meatballs and cook, turning, until golden, 3 to 4 minutes; remove to a plate. Add the carrots and celery to the pot; cook, stirring, until just softened, about 5 minutes. Add the broth and 3 cups water; bring to a boil. Return the meatballs to the pot along with the remaining 2 tablespoons parsley and 1/2 teaspoon salt. Simmer until the meatballs are just cooked through, about 2 minutes.

Add the tortellini and cook until they float to the top, about 4 minutes. Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper. Top with more parmesan.

Geauga News
Author: Geauga News