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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Meatball-Tortellini Soup Recipe

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This recipe for Meatball-Tortellini Soup is from Some Pretty Good Recipes from our Family, 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:  
Meatballs:
8 ounce ground beef chuck
1/4 grated Parmesan cheese, plus more for topping
1/4 chopped fresh parsley
1 large egg, lightly beaten
1 clove garlic, grated
Salt and pepper
2 T olive oil

2 carrots, diced
2 stalks celery, diced
1 quart low-sodium chicken broth
1 9 oz package refrigerated cheese tortellini
4 C loosely packed baby spinach (about 3 oz.)
Directions:
Directions:
Combine beef, Parmesan, 2 T parsley, the egg, garlic, 1/2 tsp salt and pepper to taste in medium bowl.
Mix with your hands until just combined. Form into 1 inch meatballs and set aside.

Heat olive oil in a pot or Dutch oven over medium-high heat. Add the meatballs and cook, turning, until golden, 3-4 minutes; remove to plate.
Add the carrots and celery to the pot; cook, stirring, until just softened, about 5 minutes.
Add the broth and 3 C water; bring to a boil.
Return the meatballs to the pot along with the remaining 2 T 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, about 1 minute. Season with salt and pepper. Top with more Parmesan.
Personal Notes:
Personal Notes:
Julie says “I like to make the meatballs small, and they can be made to serve alone as an appetizer. They are so tasty, I’m lucky to have half remaining to add to the soup!”

 

 

 

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