Meatball-Tortellini Soup

Ingredients

• 3 ounces baby spinach loosely packed
• 2  carrots diced
• 2 stalks celery diced
• 1 large eggs lightly beaten
• 0.3 cup parsley fresh chopped
• 1 clove garlic grated
• 8 ounces ground beef chuck 
• 4 servings kosher salt and pepper freshly ground
• 1 quart chicken broth low-sodium
• 2 tablespoons olive oil extra-virgin
• 0.3 cup parmesan cheese grated plus more for topping
• 9 ounce cheese tortellini refrigerated

Equipment

• bowl
• pot
• dutch oven

Directions

1. Combine the beef, parmesan, 2 tablespoons parsley, the 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; set aside.
2. Heat the olive oil in a pot or Dutch oven over medium-high heat.
3. Add the meatballs and cook, turning, until golden, 3 to 4 minutes; remove to a plate.
4. Add the carrots and celery to the pot; cook, stirring, until just softened, about 5 minutes.
5. Add the broth and 3 cups water; bring to a boil. Return the meatballs to the pot along with the remaining 2 tablespoons parsley and 1/2 teaspoon salt. Simmer until the meatballs are just cooked through, about 2 minutes.
6. Add the tortellini and cook until they float to the top, about 4 minutes.
7. Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper. Top with more parmesan.
8. Photograph by Justin Walker