Tortellini Meatball Soup with Spinach



  • 2 TBSP vegetable oil
  • 8 oz hamburger
  • 1/4 cup bread crumbs (Italian breadcrumbs if you have them)
  • 1/4 cup minced onion
  • 1/2 tsp dry mustard (or a tsp 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)


  1. In a small bowl, mix breadcrumbs and mustard and add about 1/8th cup of water. Mix well so the mustard is well dispersed.
  2. In a medium bowl, combine meat mixture, breadcrumbs and onions and mix well.
  3. Roll meatballs into 1 inch balls.
  4. Heat oil in a saute pan and fry meatballs. Makes sure to turn occasionally. Cook until meatballs are cooked through.
  5. Set aside meatballs.
  6. Add chicken broth to dutch oven (or a large pot) and bring to a slow boil.
  7. Carefully add back meatballs. Cook for about 5 minutes to help ensure meatballs are cooked through.
  8. Add tortellini, following package directions to cook through.
  9. Lastly, add spinach. It only takes about a minute or two for it to wilt and it's ready.
  10. Add Salt and pepper to taste.
  11. I LOVE grated parmesan cheese on top but that's totally optional!