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Turkey meatball spinach tortellini soup
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| Servings: 6 size: 1 1/2 cups Ingredients: For the meatballs: | |
| 10 oz. 93% | ground turkey |
| 2 tbsp. | Seasoned bread crumbs |
| 2 tbsp. | Grated Parmesan cheese, ( parmigiano reggiano) |
| 2 tbsp. | Parsley, finely chopped |
| 1 large | egg |
| 1 clove | garlic, minced |
| 1/8 tsp. | Kosher salt |
| For the soup: | |
| 1/2 tbsp. | Unsalted butter |
| 2 stalks | celery, chopped |
| 1 small | onion, chopped |
| 1 large | carrot, peeled and chopped |
| 2 cloves | garlic, minced |
| 4 (14.5oz) cans | reduced sodium chicken broth |
| 1 small | parmigiano- reggiano rind, ( optional) |
| 9 oz | refrigerated spinach cheese tortellini |
| Fresh ground black pepper to taste | |
| 3 cups | loosely packed baby spinach |
Fresh grated Parmesan reggiano for topping
Directions:
Combine the ground turkey, bread crumbs,egg,parsley,garlic, salt and Parmesan cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined. Form small meatballs, about 1 tbsp each, you'll get about 20-22.
In a large nonstick pot or Dutch oven, melt the butter over medium low heat. When melted, add the celery, onion, carrot & garlic. Cover and reduce heat to low and cook approximately 8-10 minutes until vegetables begin to soften.
Add the chicken broth and Parmesan rind and increase heat to medium- high and bring to boil. When broth boils, season with black pepper to taste. Reduce heat to medium and gently drop in the meatballs .
Cook about 4 minutes
Add the tortellini. And simmer until cooked according to package directions, about 7 minutes.
Once cooked, remove the rind, and add the baby spinach . Stir to combine and serve topped with fresh grated parmigiano reggiano.
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