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!
Nutrition Disclaimer
Nutrition information is an estimate only provided as a courtesy using an ingredient database. Garnish and optional ingredients are not included in the calculations.