Name: Meatball-Tortellini Soup
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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)

Directions

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31m Easy 97%

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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.
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 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. Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper. Top with more parmesan.

Photograph by Justin Walker

Courtesy of Food Network Magazine

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Meatball-Tortellini Soup

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