Get back to healthy eating!
Becky Low shares her recipe for meatball
tortellini soup with spinach.
Meatball Tortellini Soup
½ pound lean ground beef
½ pound country sausage or fresh ground pork
3 cloves minced garlic
¼ cup onion, finely chopped, optional
½-1 teaspoon Worcestershire sauce
¼ cup Panko bread crumbs
1 large egg
2 tablespoons butter
2 cups diced peeled carrots
1 cup sliced celery
8 cups chicken broth (more if desired)
1 can (28 oz) diced tomatoes
Salt and Pepper to taste
1 pound package refrigerated cheese tortellini
9-10 ounces fresh baby spinach
Shredded Parmesan Cheese
Preheat oven to 425 degrees. For easy cleanup line a baking
sheet with parchment paper.
Mix together all meatball ingredients until well blended.
Shape into 1-inch meatballs; place on prepared baking sheet
and bake 15-20 minutes or until browned.
While meatballs are cooking, melt butter over medium high
heat in Dutch oven or large soup pot. Add carrots and
celery; cook until just beginning to soften and lightly
browned. Add broth, tomatoes, salt and pepper to taste;
bring to a boil; add tortellini and meatballs; cover,
reduce heat and gently boil about 7 minutes or until
tortellini are tender. Add spinach, cover and continue to
gently cook 1-2 minutes or until spinach is cooked. If
desired, add 2-3 cups more chicken broth to created desired
broth. Serve with shredded Parmesan cheese and garnish with
fresh snipped parsley.
Warm and brothy homemade soup – great dinner or lunch.
For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or on Facebook
www.facebook.com/DairyUTNV . For nutrition research go to