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Meatball-Tortellini Soup Recipe

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This recipe for Meatball-Tortellini Soup is from The Tumbarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. lean ground beef
1/4 c. grated parmesan cheese, plus more for topping
1/4 c. chopped fresh parsley
1 large egg, lightly beaten
1 clove garlic, grated
Kosher salt and freshly ground pepper
2 tbsp. extra-virgin olive oil
2 carrots, diced
2 stalks celery, diced
7 c. low-sodium chicken broth
1 9-oz.package refrigerated cheese tortellini
4 cups loosely packed kale (about 3 ounces)
Directions:
Directions:
Combine the beef, parmesan, 2 tablespoons parsley, the egg, garlic, 1/2 teaspoon salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form mini meatballs and 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 bring to a boil. Return the meatballs to the pot along with the remaining 2 tablespoons parsley and 1/2 teaspoon salt. Simmer until the meatballs are just cooked through, about 2 minutes.

Add the tortellini and kale, cover and remove from heat. Season with salt and pepper. Top with more parmesan.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35
Personal Notes:
Personal Notes:
This soup freezes really well. If you don't remove the soup from the heat after adding the tortellini they will get soggy and overcooked.

 

 

 

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