Tortellini Soup with Meatballs

Tortellini Soup

 

 

This soup is so easy and satisfying. Make extra meatballs and keep them in the freezer so you can enjoy a comforting bowl on a moments notice. If I run out of meatballs I add frozen green peas, equally delicious and a good substitute during lent. Serve with a salad, a crusty loaf of bread, a piece of fruit and dinner is served. Don’t forget to save room for a biscotti or two … or three.

 

 

 

Ingredients:

  • 4 cups good quality chicken broth
  • 9 ounce package fresh cheese tortellini
  • 3 tablespoons shredded Parmesan cheese
  • 1 tablespoon fresh Italian parsley, chopped
  • Freshly ground black pepper to taste

 

  • Meatballs:
  • 1 pound ground beef
  • 1/2 cup  raw potatoes
  • 2 tablespoons finely chopped onions
  • 2 cloves garlic, minced
  • 1 tablespoon Italian parsley, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons half and half
  • 1/4 cup flour
  • 1/4 cup Parmesan cheese
  1. Peel russet, chop into 1 inch cubes and put in blender with the half and half. Pulse until the consistancy of a thick milkshake. Measure out 1/2 cup.
  2. In a medium size bowl mix together ground beef, potato, onion, garlic, parsley and salt and pepper.
  3. Roll into balls about the size of a golf ball. Before the next step, I cook one meatball in a small skillet to see if they need more seasoning.
  4. Combine the flour and cheese. Roll each meatball in the mixture.
  5. Bake at 350* 25-30 minutes. This will vary depending on the size of meatball.
  6. Cool completely before freezing.

To make the soup:

  1. Pour the broth into a heavy saucepan. Bring to boil, add the tortellini. Immediately turn the heat down a bit. You don’t want the filling to boil out. I’ve done that and it’s not pretty but still tastes great. Cook for 5 minutes.
  2.  Cut the meatballs into quarters ( why don’t I just make them smaller in the first place, you might be thinking?) Making them golf ball size makes them more versatile. They can be used as an appetizer with a mustard aioli, added to a frittata or with spaghetti and meatballs, to name a few. Add them to the soup.
  3. Turn off the heat, add the pepper and Parmesan cheese. Cover and let sit on the stove for flavors to blend.

If you can’t wait … then ladle into a big bowl topped with more fresh Parmesano Reggiano.

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