MEATBALL-TORTELLINI SOUP

8 OZS GROUND BEEF CHUCK
1/4 CUP GRATED PARMESAN CHEESE, PLUS MORE FOR TOPPING
1/4 CUO CHOPPED FRESH PARSELY
1 LARGE EGG, LIGHTLY BEATEN
1 CLOVE GARLIC, GRATED
KOSHER SALT AND FRESHLY GROUND PEPPER
2 TBLSPS EXTRA-VIRGIN OLIVE OIL
2 CARROTS, DICED
2 STALKS CELERY, DICED
1 QT LOW-SODIUM CHICKEN BROTH
1 9 0Z PKG REFRIGERATED MEAT TORTELLINI
4 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.