MEATBALL-TORTELLINI SOUP
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 OZS GROUND BEEF CHUCK1/4 CUP GRATED PARMESAN CHEESE, PLUS MORE FOR TOPPING1/4 CUO CHOPPED FRESH PARSELY1 LARGE EGG, LIGHTLY BEATEN1 CLOVE GARLIC, GRATEDKOSHER SALT AND FRESHLY GROUND PEPPER2 TBLSPS EXTRA-VIRGIN OLIVE OIL2 CARROTS, DICED2 STALKS CELERY, DICED1 QT LOW-SODIUM CHICKEN BROTH1 9 0Z PKG REFRIGERATED MEAT TORTELLINI4 CUPS LOOSELY PACKED BABY SPINACH (ABOUT 3 OZS)
1. Combine the beef, parmesan, 2 tblsps 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 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 tblsps parsley 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 cheese.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TJENSKI.
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 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 tblsps parsley 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 cheese.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TJENSKI.
Nutritional Info Amount Per Serving
- Calories: 391.1
- Total Fat: 21.8 g
- Cholesterol: 95.6 mg
- Sodium: 1,500.2 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 4.0 g
- Protein: 25.5 g
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