Combine turkey, parmesan, 2 Tbl. parsley, egg, garlic, 1/2 tsp. salt,
pepper to taste in a medium
bowl. Mixed with your hands until just combined. Form into 1 inch
meatballs and set aside.
Heat olive oil in Dutch Oven over medium-high heat. Add meatballs and
cook until golden,
turning often, 3 to 4 minutes. Remove to a plate. Add carrots and
celery to the pot and cook
until softened, about 5 minutes.
Add broth and water, bring to a boil. Return meatballs to pot,
along with remaining parsley and
1/2 tsp. 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 until wilted, stirring, for 1
minutes.
Top with more parmesan when serving. NOTES- I added some chicken
boullion, and it could use some Mrs. Dash or other seasonings for a
little more flavor. I would make the meatballs bite-sized, not 1/2
inch. Soup would be just as good without the meatballs, maybe with
extra tortellini.
Originally Submitted
2/6/2014
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