Meatball-Tortellini Soup - cooking recipe

Ingredients

8 ounces ground beef
1/4 cup grated parmesan cheese, plus more for topping
1/4 cup chopped fresh parsley
1 large egg, lightly beaten
1 garlic clove, grated
2 tablespoons extra-virgin olive oil
2 carrots, diced
2 stalks celery, diced
1 quart low sodium chicken broth
1 (9 ounce) package refrigerated cheese tortellini
4 cups loosely packed Baby Spinach (about 3 ounces)
salt and pepper

Preparation

Combine the beef, parmesan, 2 tbsp parsley, the egg, garlic, 1/2 tsp salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs; set aside.
Heat the olive oil in a pot or Dutch oven over medium-high heat. Add the meatballs and cook, turning until golden, 3 to 4 minutes; remove to plate. Add the carrots and celery to pot; cook, stirring until just softened, about 5 minutes. Add the broth and 3 cups water; bring to a boil. Return the meatballs to the pot along with the remaining 2 tbsp parsely and 1/2 tsp salt. Simmer until the meatballs are just cooked through, about 2 minutes.
Add the tortellini and cook until they float to the top, about 4 minutes. Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper. Top with more parmesan.