Hi! Thanks for dropping in to visit my blog! Today I'll share with you my Tortellini Meatball soup recipe.

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It's a soup kind of day! Actually, to me most days are soup days. This is a nice and easy soup with ingredients that can be thrown together in just a few minutes. Hearty enough as a meal if you add a roll.

A couple of quick tips.

I like using gloves when I shape hamburger meat. They keep my hands so much cleaner. My hands are already dry enough without scrubbing them with lots of soap and water after making the meatballs.

But, I digress. Below is the recipe for the Tortellini Meatball Soup. There is a print button if you want a hard copy!

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Tortellini Meatball Soup with Spinach

Calories:

Author: Susan Moncrieff

Ingredients

Meatballs

2 tablespoon vegetable oil
8 oz hamburger
¼ cup bread crumbs Italian breadcrumbs if you have them
¼ cup minced onion
½ teaspoon dry mustard or a teaspoon regular mustard

Balance of Soup

64 oz Chicken or Beef broth two boxes of 32 oz each
9 oz refrigerated cheese filled tortellini
3 or 4 cups spinach
Parmesan cheese to top soup with optional

Instructions

In a small bowl, mix breadcrumbs and mustard and add about ⅛th cup of water. Mix well so the mustard is well dispersed.
In a medium bowl, combine meat mixture, breadcrumbs and onions and mix well.
Roll meatballs into 1 inch balls.
Heat oil in a saute pan and fry meatballs. Makes sure to turn occasionally. Cook until meatballs are cooked through.
Set aside meatballs.
Add chicken broth to dutch oven (or a large pot) and bring to a slow boil.
Carefully add back meatballs. Cook for about 5 minutes to help ensure meatballs are cooked through.
Add tortellini, following package directions to cook through.
Lastly, add spinach. It only takes about a minute or two for it to wilt and it's ready.
Add Salt and pepper to taste.
I LOVE grated parmesan cheese on top but that's totally optional!