Meatball-Tortellini Soup

By dmscott52

First made 2/12/2014, excellent flavor. Meatballs fell apart when cooking, however this made it easier to eat with just pieces of meatball.Freezes well.

Ingredients

• 8 ounces ground turkey
• 1/4 cup grated Parmesan cheese, plus more for topping
• 1/4 cup chopped fresh parsley, divided
• 1 large egg lightly beaten
• 1 clove garlic, grated
• Kosher salt and freshly ground pepper
• 2 T. extra-virgin olive oil
• 2 carrots, diced
• 2 stalks celery, diced
• 1 quart chicken broth
• 3 cups water
• 9-ounce package cheese tortellini
• 4 cups loosely packed baby spinach (about 3 ounces)

Preparation

Step 1

Combine ground turkey, Parmesan, 2 T. parsley, egg, garlic,1/2 tsp. salt and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs and set aside.

heat olive oil in pot or Dutch oven over medium-high heat. Add meatballs and cook, turning, until golden, 3 to 4 minutes. Remove to a plate.

Add carrots and celery to the pot; cook, stirring, until just softened, about 5 minutes. Add broth and water; bring to a boil. Return meatballs to pot along with the remaining parsley and 1/2 tsp. salt. Simmer until meatballs are just cooked through, about 2 minutes.

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