Meatball-tortellini Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.