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Meatball Tortellini Soup


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  • 8 oz. ground turkey
  • 1/4 c. grated parmesan cheese
  • 1/4 cup chopped fresh parsley, divided
  • 1 lg. egg, lightly beaten
  • 1 clove garlic, grated
  • Italian bread crumbs 1/4 -1/2 cup
  • kosher salt and freshly ground pepper
  • 2 Tbsp. extra-virgin olive oil
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 qt. chicken broth
  • 3 cups water
  • 9 0z pkg. cheese tortellini
  • 4 cups loosely packed baby spinach (about 3 ounces)



Step 1

Combine ground turkey, parmesan, 2 tbsp. parsley, egg, garlic, 1/2 tsp. salt, pepper to taste and bread crumbs to make the consistency easy to roll into small meatballs. Mix in a medium bowl with hands until just combined. Form into 1" meatballs and set aside.
Heat olive oil in pot or Dutch oven over med-high heat. Add meatballs and cook, turning until golden, 3-4 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 boil. Return meatballs to the 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. Season with salt and pepper if desired.


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