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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Italian Meatball Soup Recipe

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This recipe for Italian Meatball Soup, by , is from Our Families Favorite Recipes, 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!

Contributor:  
Contributor:  
Janette LeRoy

Category:
Category:

Ingredients:  
Ingredients:  
2 large cartons low sodium beef stock or bone broth
1 pkg Italian Meatballs
1 large or 2 small bags of Tortellini
1/2 med onion, finely chopped
1 bag fresh baby spinach
1 T. fennel seed
1 T. minced garlic
1 T. extra virgin olive oil
Salt & pepper to taste
Grated fresh parmesan for topping

Directions:
Directions:
Brown the pkg of meatballs for a full pot of soup. You can use less if you prefer.

While meatballs are browning, chop and sauté onions and garlic in a T. of olive oil.

Add 1 carton of beef stock, fennel, salt & pepper.

Bring broth to a boil and add the tortellini. When tortellini is fully cooked, add meatballs and two handfuls of baby spinach.

When spinach is wilted, soup is ready to serve.

Top with shredded parmesan.

Important: When storing the soup over night, remove the broth and store separately. This will the broth will not be absorbed by the tortellini and meatballs. Next time you serve mix both with meatballs and tortellini, reheat and serve. More tortellini and broth can be added as needed.

Number Of Servings:
Number Of Servings:
10 healthy servings
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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