Meatball-Tortellini Soup

By [e-mail]

Photo to follow next time I make this. It was delicious and "hubby" said the recipe was a "keeper"

Ingredients

• 8 ounces ground beef
• 1/4 cup grated parmesan cfheese, plus more for topping
• 1/4 cup chopped fresh parsley
• 1 large egg, lightly be
• 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
• 1 9-ounce package refrigeratedcheesetortellini
• 4 cups loosely packed baby spinach (about 3 ounces)

Details

Adapted from Foodnetwork.com

Preparation

Step 1

Meatballs - combine the following:
- ground beef
- parmesean cheese
- 2 tablespoons parsley
- 1 egg
- garlic
1/2 teaspoon salt
- pepper to taste

Mix in a medium bowl to combine ingredients.
Form into 1" meatballs
Set aside

Now:
1. Heat the olive oil in a pot or Dutch oven over medium-high heat.
2. Add the meatballs and cook, turning until golden (3-4 minutes)
3. Remove to a plate.
4. Add the carrots and celery to the pot.
Cook until just softened (about 5 minutes)
5. Add the broth and 3 cups water
7. Bring to a boil.
8. Return the meatballs to the pot along with the remaining 2 tablespoons of parsley and 1/2 teaspoon salt.
9. Simmer until the meatballs are just cooked through (about 2 more minutes).
10. Add the tortellini and cook until they float to the top (about 4 miinutes).
11. Add the spinach and cook, stirring until wilted (about 1 minute).
12. Season with salt and pepper (to individual's taste) and sprinkle parmesean cheese on top when serving.