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.
I was set to go to the soft opening of Eden East (located on the east side at Springdale Farm) a month or so ago, but both nights ended up being rained out, so I was very much looking forward to spending an evening eating out on the farm. Eden East is a reservation-only (you can do them all online via Open Table, a sigh of relief for me, who is a serious phone-a-phobic) weekend-only restaurant right on the grass by the farmhouse on Springdale Farm. The menu is seven courses prix fixe set at $60 and changes every weekend based on what’s freshest coming off the farm. We also had both vegan and gluten-free diners and they had no issues being accommodated, which is always a plus.
The atmosphere at Eden East is relaxed and quaint under the shade of a huge tree laced with hanging lights. I also enjoyed the long picnic-style tables that allows you to interact with parties on either side of you. It also added to the excitement when you saw your neighbors drooling over the courses you still had coming.