mndynthn12
Culinary Explorer
Yo, Get ready to cozy up with a bowl of this amazing Meatball-Tortellini Soup! It's filled with hearty meatballs, cheesy tortellini, and wholesome veggies - the perfect comfort food for any day of the week. Let's elevate your dinner game with this delicious soup!
Meatball-Tortellini Soup
Ingredients:
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 (about 3 ounces)
- In a medium bowl, combine the ground beef, Parmesan, 2 tablespoons parsley, egg, garlic, 1/2 teaspoon salt, and pepper to taste. Mix with your hands until just combined. Form into 1-inch meatballs and set aside.
- Heat olive oil in a pot or Dutch oven over medium-high heat. Add the meatballs and cook, turning, until golden brown, about 3 to 4 minutes. Remove to a plate.
- Add carrots and celery to the pot; cook, stirring, until just softened, about 5 minutes. Pour in the chicken broth and 3 cups of water; bring to a boil. Return the meatballs to the pot along with the remaining 2 tablespoons parsley and 1/2 teaspoon salt. Simmer until the meatballs are just cooked through, about 2 minutes.
- Add the tortellini and cook until they float to the top, about 4 minutes. Stir in the spinach and cook until wilted, about 1 minute. Season with salt and pepper to taste.
- Serve hot, topped with more Parmesan cheese.