It was another grey and dreary evening punctuated by exciting lightning, thunder, and hailstorms. So I changed dinner plans and went with a comfort-food soup! This soup is relatively easy to put together and makes your house smell wonderful! It’s also guaranteed to fill you up and keep you nice and warm on a nasty day!
Italian Meatball Soup
1 lb. ground beef, pork, and veal (sometimes labeled as an Italian mix)
1/3 cup of italian seasoned bread crumbs
2 tbs of fresh parmesan cheese plus extra for garnish
salt and pepper
dash of garlic powder and onion powder
48 oz. of chicken broth
1 small onion
2 cloves of garlic, minced
1 cup of spinach
1 package of fresh three cheese tortellini
1 package of cherry or grape tomatoes
1 tbs olive oil
In a large mixing bowl, combine the ground meat, bread crumbs, parmesan cheese, salt, pepper, onion powder, and garlic powder. Using your hands, mix all ingredients until well incorporated. Roll meat into 12-15 round balls. Place meatballs in fridge while you start the soup.
Place a large stockpot or dutch oven on the stove and add 1/2 tbs olive oil, chopped onion, and minced garlic. Cook over medium heat until onion is soft and golden brown. Remove onions and garlic and place in small bowl. Add the rest of the oil and heat until it shimmers. Add meatballs and brown on all sides, about 5-7 minutes total.
Once they’re browned, add the onion and garlic back to the pot and add chicken broth. Bring to a boil and then reduce to a simmer for 20-30 minutes or until meatballs are cooked through. Bring soup back up to a boil and add tortellini, tomatoes, and spinach. Cook until tortellini are cooked through and rise to the top of the soup.
Serve hot with fresh bread!