On a recent bone-chillingly cold day here in Birmingham, I saw this recipe on the cover of the January/February issue of Food Network Magazine, and I couldn't get the ingredients fast enough! I love soups that are chunky, with plenty of yummy ingredients. No wimpy soups around here. This one is jam-packed with deliciousness like meaty meatballs, cheesy tortellini, and hearty baby spinach. It was the perfect solution to winter's chill.
The meatballs are easy and flavorful. They're formed into one-inch balls and browned until golden in a dutch oven. Next, all the soup ingredients are combined through a few additional steps, and then the meatballs take a second trip into the pot and finish cooking while the soup simmers for a few minutes. The tortellini is added at the very end, and voila!
The great thing about this soup is that it's on the healthy side. The magazine states that there's 474 calories per serving. You could make it even healthier by substituting ground turkey for the ground beef.
Hopefully, this soup will help keep you warm on one of these chilly nights coming up!
Bon Appetit, my friends. :)
Meatball Tortellini Soup
Adapted from: Food Network Magazine
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)
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:
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.
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.
