Meatball-Tortellini Soup Recipe

• Level: Easy
• Servings: 4
• Nutritional Information per Serving: Calories 474, Total Fat 23 g, Saturated Fat 8 g, Cholesterol 147 mg, Sodium 1065 mg, Carbohydrates 37 g, Dietary Fiber 4 g, Protein 27 g
• Total Time: 35 minutes
• Active Time: 30 minutes

• 8 ounces ground beef chuck
• 1/4 cup grated Parmesan cheese, plus extra for garnish
• 1/4 cup fresh parsley, chopped
• 1 large egg, lightly beaten
• 1 garlic clove, grated
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 carrots, diced
• 2 celery stalks, diced
• 1 quart low-sodium chicken broth
• 1 (9-ounce) package refrigerated cheese tortellini
• 4 cups loosely packed baby spinach (about 3 ounces)

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1. Whip up irresistible meatballs! In a medium bowl, gently mix 8 ounces ground beef chuck, 1/4 cup grated Parmesan, 2 tablespoons chopped fresh parsley, 1 lightly beaten egg, 1 grated garlic clove, 1/2 teaspoon kosher salt, and black pepper to taste. Roll into 1-inch balls and set asidethis hearty base will make your soup unforgettable.
2. Heat 2 tablespoons extra-virgin olive oil in a pot or Dutch oven over medium-high. Brown the meatballs on all sides, turning occasionally, for 3-4 minutes; transfer to a plate. In the same pot, saut 2 diced carrots and 2 diced celery stalks until tender, about 5 minutes. Add 1 quart low-sodium chicken broth plus 3 cups water; boil. Return meatballs with remaining 2 tablespoons parsley and 1/2 teaspoon salt. Simmer until meatballs are cooked through, about 2 minutes. The aroma alone will have everyone rushing to the kitchen!
3. Drop in the 9-ounce package of refrigerated cheese tortellini; cook until they float, about 4 minutes. Stir in 4 cups baby spinach until wilted, 1 minute. Taste and adjust salt and pepper. Ladle into bowls, shower with extra Parmesan, and dive into this cozy, flavor-packed Italian wedding soupcomfort in every spoonful!

Photograph by Justin Walker

Courtesy of Food Network Magazine