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 moment’s 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
- 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.
- In a medium size bowl mix together ground beef, potato, onion, garlic, parsley and salt and pepper.
- 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.
- Combine the flour and cheese. Roll each meatball in the mixture.
- Bake at 350* 25-30 minutes. This will vary depending on the size of meatball.
- Cool completely before freezing.
To make the soup:
- 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.
- 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.
- 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.
