This hearty Tortellini Meatball Soup is a comforting bowl of warmth, perfect for chilly nights or a satisfying meal any time of the year. Featuring tender homemade meatballs, cheese-filled tortellini, and nutritious vegetables like carrots, celery, and spinach, this soup brings together rich flavors in a light yet filling broth. Topped with extra Parmesan, it’s a delicious, family-friendly recipe that’s easy to prepare.
Ingredients:
For the Meatballs:
- 8 ounces hamburger (ground beef)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- 1 egg
- 1 clove garlic, grated
- 1/4 cup diced onion
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the Soup:
- 2 tablespoons olive oil
- 2 carrots, diced
- 2 stalks celery, diced
- 1 small onion, diced
- 7 cups chicken broth
- 1 (9-ounce) bag cheese-filled tortellini (thawed if frozen)
- 4 cups baby spinach
- Additional grated Parmesan for serving
Instructions:
Make the Meatballs:
- In a large mixing bowl, combine the ground beef, grated Parmesan cheese, chopped parsley, egg, grated garlic, diced onion, salt, and pepper.
- Mix until just combined.
- Shape the mixture into small meatballs, roughly the size of a one-inch ball.
Cook the Meatballs:
- In a spacious pot or Dutch oven, warm 2 tablespoons of olive oil over medium heat.
- Add the meatballs in batches and brown them on all sides, about 4-5 minutes.
- After browning, take the meatballs out of the pot and place them on a plate.
Sauté the Vegetables:
- In the residual oil, add the chopped carrots, celery, and onion.
- Cook over medium heat for 4-5 minutes, stirring occasionally, until the vegetables are softened.
Simmer the Soup:
- Next, pour in the chicken broth and bring the mixture to a gentle simmer.
- Return the meatballs to the pot and let them simmer in the broth for 10 minutes.
Add the Tortellini and Spinach:
- Add the cheese-filled tortellini to the soup and cook for 5 minutes, or according to the package directions.
- In the last minute of cooking, stir in the baby spinach until wilted.
Serve:
- Serve the soup in bowls, garnishing each with a sprinkle of extra grated Parmesan cheese.
- Serve with crusty bread for a complete meal.
Conclusion:
This Tortellini Meatball Soup combines the comfort of homemade meatballs with the richness of cheese tortellini in a light yet flavorful broth. With the addition of fresh spinach and hearty vegetables, it’s a nourishing and satisfying dish that’s perfect for any occasion. Whether you’re warming up on a cold day or looking for a simple yet filling meal, this soup will quickly become a family favorite.
Tortellini Meatball Soup
Ingredients
For the Meatballs:
- 8 ounces hamburger ground beef
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- 1 egg
- 1 clove garlic grated
- 1/4 cup diced onion
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the Soup:
- 2 tablespoons olive oil
- 2 carrots diced
- 2 stalks celery diced
- 1 small onion diced
- 7 cups chicken broth
- 1 9-ounce bag cheese-filled tortellini (thawed if frozen)
- 4 cups baby spinach
- Additional grated Parmesan for serving
Instructions
Make the Meatballs:
- In a large mixing bowl, combine the ground beef, grated Parmesan cheese, chopped parsley, egg, grated garlic, diced onion, salt, and pepper.
- Mix until just combined.
- Shape the mixture into small meatballs, roughly the size of a one-inch ball.
Cook the Meatballs:
- In a spacious pot or Dutch oven, warm 2 tablespoons of olive oil over medium heat.
- Add the meatballs in batches and brown them on all sides, about 4-5 minutes.
- After browning, take the meatballs out of the pot and place them on a plate.
Sauté the Vegetables:
- In the residual oil, add the chopped carrots, celery, and onion.
- Cook over medium heat for 4-5 minutes, stirring occasionally, until the vegetables are softened.
Simmer the Soup:
- Next, pour in the chicken broth and bring the mixture to a gentle simmer.
- Return the meatballs to the pot and let them simmer in the broth for 10 minutes.
Add the Tortellini and Spinach:
- Add the cheese-filled tortellini to the soup and cook for 5 minutes, or according to the package directions.
- In the last minute of cooking, stir in the baby spinach until wilted.
Serve:
- Serve the soup in bowls, garnishing each with a sprinkle of extra grated Parmesan cheese.
- Serve with crusty bread for a complete meal.