Italian Meatball and Tortellini Soup with Spinach – loaded with vegetables for a true winter delight.
We had so much snow this week which is perfect weather for a hearty Italian Meatball and Tortellini Soup with Spinach.
Meatballs are made with breadcrumbs, milk and egg which makes them very soft and pillowy. Addition of Parmesan cheese and pine nuts (optional) gives another layer of taste.
Base for the sauce is typically Italian, but I couldn’t help adding one small sweet potato and one carrot to make it a little bit more healthy and balance acidity from tomato sauce.
Tortellini are added at the end and cook until al dente. The whole dish is finished with some heavy cream (optional) and a handful of spinach leaves.
I really enjoyed this soup and hope you will, too!
- 1/2 lb ground beef
- 1 egg
- 1/8 c milk
- 1/4 cup dry breadcrumbs
- 1 Tbsp pine nuts optional, or almond meal
- 1/4 tsp salt
- 1/2 Tbsp fresh parsley
- 1/2 tsp garlic powder
- fresh groud pepper, to taste
- 1/4 cup grated Parmesan cheese
- 1 Tbsp olive oil
- 1 onion, chopped
- 1 carrot
- 1 small sweet potato
- 3 cloves garlic, minced
- 7 cups beef broth
- 2 cups tomato sauce (canned is OK)
- 1/4 cup red wine, optional
- 1/2 tsp dried oregano
- 1/2 tsp salt
- black pepper, to taste
- 9 oz refrigerated tortellini
- 2 handfuls baby spinach
- 1/2 cup heavy cream (optional)
MEATBALLS: In a large bowl, mix all ingredients using your hands. Roll meatballs to about wallnut size balls.
SAUCE: Cook onions in olive oil until soft. In a food processor, process carrot, sweet potato and garlic unti very fine and add to onions. Add tomato sauce and red wine and cook for abou 5 minutes. (At this point you can blend the mixture with immersion blender).
Add beef broth, oregano, salt and pepper. Heat until the mixture boils.
Drop meatballs into liquid and simmer for about 15 minutes.
Add tortellini and simmer until al dente.
Add spinach and cream, if using.
Table of Contents