Meatball-Tortellini Soup

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Meatball-Tortellini Soup

Ingredients

• 8 ounces ground beef chuck

• 1/4 cup grated parmesan cheese, plus more for topping

• 1/4 cup chopped fresh parsley

• 1 large egg, lightly beaten

• 1 clove garlic, grated

• Kosher salt and freshly ground pepper • 2 tablespoons extra-virgin olive oil

• 2 carrots, diced

• 2 stalks celery, diced

• 1 quart low-sodium chicken broth

• 1 9-ounce package refrigerated cheese tortellini

• 4 cups loosely packed baby spinach (we used Swiss chard)

Directions

Step 1 - Combine the beef, parmesan, 2 tablespoons parsley, the egg, garlic, 1/2 teaspoon salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs; set aside. Step 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 tablespoons parsley and 1/2 teaspoon of salt. Simmer until the meatballs are just cooked through, about 2 minutes.

Step 3- Add the tortellini and cook until they float to the top. Add the spinach and cook, stirring, until wilted. Season with salt and pepper. Top with more parmesan. #soup #meatballtortellini #meatballs #growyourownfood #gardening #garden #cooking #cook #homecooked #homecooking #fyp #foodie