Meatball Tortellini Soup

Let’s ignore how long it’s been since my last post, shall we?  This is a super easy and delicious soup.  If you’re super ambitious you can make your own tortellini but let’s be real, the prepackaged ones are so much easier!


Meatball Tortellini Soup

  • 8 oz ground beef chuck
  • 1/4 cup grated parmesan cheese, and more for topping
  • 1/4 cup chopped fresh parsley
  • 1 large egg, lightly beaten
  • 1 garlic clove, grated
  • 2 tbsp olive oil
  • 2 carrots, small dice
  • 2 stalks of celery, smal dice
  • 1 quart chicken broth
  • 1 9-oz package of cheese tortellini
  • 4 cups loosely packed spinach
  • kosher salt and fresh ground black pepper

In a bowl, combine the ground beef, parmesan, 2 tbsp parsley, the egg, garlic, 1/2 tsp salt and a few grates of pepper.


Get down and dirty and mix it all up with your hands.  Then form them into little meatballs, about 1 inch in diameter.

Heat the olive oil in a Dutch oven over medium-high heat.  Add the meatballs and cook, turning until golden/browned.


About 3-4 minutes.  Do it in batches until all the meatballs are browned and set them aside.


Add the carrot and celery to the pot and cook until softened, about 5 minutes.


Add the broth and 3 cups of water.  Bring to a boil and add the meatballs, remaining parsley and another 1/2 tsp of salt.  Simmer until the meatballs are cooked through, about 2 minutes.

Add the tortellini and cook until they’re floating and cooked through, about 4 minutes.


Add the spinach and let it wilt down in the broth.  Season with salt and pepper to taste and serve with grated parmesan on top.  As usual I forgot a picture in the bowl before I ate it… typical.  YUM.

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