Meatball-Tortellini Soup

Submitted by tiffanyricker

"From Food Network light weeknight cooking article"

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• 8 ounces ground beef
• 1⁄4 cup grated parmesan cheese, plus more for topping
• 1⁄4 cup chopped fresh parsley
• 1 large egg, lightly beaten
• 1 garlic clove, grated
• 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)
• salt and pepper

directions

1. Combine the beef, parmesan, 2 tbsp parsley, the egg, garlic, 1/2 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 plate. Add the carrots and celery to 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 tbsp parsely and 1/2 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, stirring, until wilted, 1 minute. Season with salt and pepper. Top with more parmesan.