Meatball Tortellini Soup

Meatball Tortellini Soup
Meatball Tortellini Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    oz. 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

    Tbl. olive oil

  • 2

    carrots, diced

  • 2

    stalks celery, diced

  • 1

    qt. low-sodium chicken broth

  • 1

    - 9oz. package refrigerated cheese tortellini

  • 4

    cups loosely packed baby spinach (about 3 oz.)

Directions

Combine the beef, parmesan, 2 Tbl. parsley, the 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; 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 Tbl. parsley and 1/2 tsp. 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 parmesan cheese.

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