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5 from 1 vote
Meatball and Tortellini Soup with Spinach
Italian Meatball and Tortellini Soup with Spinach
Italian Meatball and Tortellini Soup with Spinach - loaded with vegetables for a true winter delight.
Course: Soup
Cuisine: Italian
Author: KitchenNostalgia
Ingredients
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)
Instructions
  1. MEATBALLS: In a large bowl, mix all ingredients using your hands. Roll meatballs to about wallnut size balls.
  2. 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).
  3. Add beef broth, oregano, salt and pepper. Heat until the mixture boils.
  4. Drop meatballs into liquid and simmer for about 15 minutes.
  5. Add tortellini and simmer until al dente.
  6. Add spinach and cream, if using.