| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 8 ounces ground beef chuck
- 1/4 cup grated parmesan cheese, plus more for topping
- 1/4 cup chopped fresh parsley
- 1 large egg, lightly beaten
- 1 clove garlic, grated
- Kosher salt and freshly ground pepper
- 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)
Instructions
- Combine the beef, parmesan, 2 tablespoons parsley, the egg, garlic, 1/2 teaspoon salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs; set aside.
- 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 tablespoons parsley and 1/2 teaspoon salt. Simmer until the meatballs are just cooked through, about 2 minutes.
- 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.
Nutrition Facts
| Calories | 474 calorie |
| Total Fat | 23 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 147 milligrams |
| Sodium | 1065 milligrams |
| Carbohydrates | 37 grams |
| Dietary Fiber | 4 grams |
| Protein | 27 grams |
Reviews
Great recipe. Have made it several times tweaking it a bit each time according to what I have on hand. Never disappointed.
It’s wow
Excellent recipe. Full of flavor and just comforting. Only made a couple of changes based on other reviews. Added only chicken stock-no water and added 1/2 an onion with celery and carrots, just because I had it. This is a definite “do over” recipe for me!
I like. However…. Mike Stice.
This is very good and easy to make. I used frozen mini-meatballs, frozen tortellini and frozen spinach. Those worked fine. I would also add some onion and garlic and use all chicken broth instead of broth and water for a richer flavor. Perhaps substitute some canned petite diced tomaoes for some of the broth and add a pinch of red pepper flakes, too.
What a delicious soup- I made it exactly as the recipe calls for. What a delicious and easy soup to make. Did not feel like I needed to add anything else to make it better; definitely will made again.
Absolutely loved it. Added V8 juice, Adobo seasoning and Italian seasoning. Thank you for such a great recipe!
Delicious soup. I made 1 lb of ground beef into meatballs and doubled the meatball ingredients. I also added a couple of tablespoons of breadcrumbs. The rest of the soup as the recipe stated except I added stewed tomatoes for color. Really quick to throw together.
This soup was delicious! I added breadcrumbs to the meatball mixture as a binder so they wouldn’t fall apart. Yummy!
So delicious!! Instead of adding water.. I added “better than bullion chicken base” along w/additional chicken broth, 1/2 diced onion, diced tomato, add’l garlic .. and separated cooked tortellini‘s as to not soak up all the broth. I have recommended it to my entire family and will definitely make it again!