Meatball Cheese Tortellini Soup
This yummy soup is hearty and popular with kids and adults alike...
- 1 large garlic clove
- 2 oz Parmesan Cheese cut into pieces (or more)
- 12 oz beef or (4 oz beef, port and veal each) cut into 1 inch cubes
- 1 1/2 slices white bread (or sourdough is good)
- 1 small onion
- 1/3 c milk
- 1/4 t salt
- 1/4 t pepper
- Chicken Stock
- Cheese Tortellini
- 3-4 carrots sliced
- 1/2 onion sliced
Preparation time 20mins
Cooking time 40mins
Bring chicken stock to a boil. Add sliced carrots and let them boil while making meatballs.
Process parmesan and bread crumbs until mostly processed. Add garlic and onions and process a bit. add meat, salt & pepper and process until mostly chunky. Process while adding milk in a stream. Don't overprocess or meatballs will be tough.
use a scoop and roll meatballs. You can put directly into hot chicken stock and cook in soup, but I find it better if you roast the meatballs. Put them on a cookie sheet with some spacing. Bake at 400 degree till meatballs are brown and carmelized about 20 minutes.
Add Torellini to boiling chicken stock and meatballs once they are cooked. Top with parmesan and serve.