Italian Meatball and Tortellini Soup with Spinach - loaded with vegetables for a true winter delight.
Course:
Soup
Cuisine:
Italian
Author: Kitchen Nostalgia
MEATBALLS:
-
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
SAUCE:
-
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.