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Meatball Tortellini Soup Recipe

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This recipe for Meatball Tortellini Soup, by , is from Reeves Family Cookbook, 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!

Karleen Reeves Smith


2 tsp olive oil
1/2 c diced carrots
1/2 c diced celery
1 c diced white onion
8 c chicken broth
1 pound ground beef
1/2 pound ground pork
1 large egg, beaten
3/4 c seasoned panko bread crumbs
2 cloves minced garlic
1/2 tsp grated nutmeg
1/2 tsp salt
1/4 tsp pepper
10-12 oz tortellini
1 TBs Italian seasoning
2 c fresh spinach
additional salt and pepper as needed

Heat the olive oil in a large pot over medium high heat. Add carrots, celery and 1/2 c diced onion and cook until the onion is translucent. Add the chicken stock and bring to a boil.
While stock is warming, make your meatballs. Combine beef, pork, egg, bread crumbs, garlic, nutmeg, salt, and pepper. Form into 16 meatball and brown in skillet. Add meatballs to stock and cook for 20 minutes, reducing heat to medium. After 20 minutes drop in the tortellini and cook according to package directions, usually 4-5 minutes. Then add the spinach and Italian seasoning. Add salt and pepper as needed. May use frozen meatballs instead of making your own.




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