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.