• Elisa Juarez

Meatball-Tortellini Soup

Total time: 35 minutes


Adapted from Food Network Magazine


Picture from foodnetwork.com


Serves 4


8 oz. ground beef chuck or ground turkey ¼ cup grated parmesan cheese, plus more for topping ¼ cup chopped fresh parsley 1 large egg, lightly beaten 1 clove garlic, grated Sea salt & freshly ground pepper 2 T. extra-virgin olive oil 2 carrots, diced 2 stalks celery, diced 1 quart low-sodium chicken broth 1 9-oz. pkg. refrigerated cheese tortellini 4 cups loosely packed baby spinach (about 3 oz.)


1. Combine the beef/turkey, parmesan, 2 T. parsley, the egg, garlic, ½ tsp. salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs; set aside.

2. Heat the olive oil in a pot or Dutch oven over medium-high heat. Add the meatballs and cook, turning, until golden, 3 to 4 minutes; remove to a plate. Add the carrots and celery to the pot; cook, stirring, until just softened, about 5 minutes. Add the broth and 3 cups water; bring to a boil. Return the meatballs to the pot along with the remaining 2 T. parsley and ½ tsp. salt. Simmer until the meatballs are just cooked through, about 2 minutes.

3. Add the tortellini and cook until they float to the top, about 4 minutes. Add the spinach and cook, until wilted, 1 minute. Season with salt and pepper. Top with more parmesan.



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