Try Meatball-Tortellini Soup for dinner

Pittsburgh Post-GazetteFebruary 4, 2014 

FOOD MEATBALL-SOUP PG

Meatballs go hand-in-hand with spaghetti, but they also can add a wonderful flavor and texture to soup. Pair them with cheese tortellini.

GRETCHEN MCKAY — GRETCHEN MCKAY - MCT

Meatballs go hand-in-hand with spaghetti, but they also can add a wonderful flavor and texture to soup. Pair them with cheese tortellini and you’ve got an amped-up version of Italian wedding soup.

The original recipe called for beef, but I used ground turkey to cut down on calories (fewer than 500 a serving). If your kids complain when they see you stirring in what looks to be a lot of spinach, not to worry – it will cook down to slim strands. Don’t forget to grate a little Parmesan on top – it adds just the right amount of saltiness. Serve with warm, crusty bread.

Meatball-Tortellini Soup

Adapted from FoodNetwork Magazine.

8 ounces ground turkey

1/4 cup grated Parmesan cheese, plus more for topping

1/4 cup chopped fresh parsley, divided

1 large egg, lightly beaten

1 clove garlic, grated

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

2 carrots, diced

2 stalks celery, diced

1 quart chicken broth

3 cups water

9-ounce package cheese tortellini

4 cups loosely packed baby spinach (about 3 ounces)

COMBINE ground turkey, Parmesan, 2 tablespoons parsley, egg, garlic, 1/2 teaspoon salt and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs and set aside.

HEAT olive oil in pot or Dutch oven over medium-high heat. Add meatballs and cook, turning, until golden, 3 to 4 minutes. Remove to a plate.

ADD carrots and celery to the pot; cook, stirring, until just softened, about 5 minutes. Add broth and water; bring to boil. Return meatballs to pot along with the remaining parsley and 1/2 teaspoon salt. Simmer until meatballs are just cooked through, about 2 minutes.

ADD tortellini and cook until they float to the top, about 4 minutes. Add spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper. Top with more Parmesan.

Yield: 4 servings.

News & Observer is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service