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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