Wednesday, April 23, 2014

Turkey Meatball Spinach and Tortellini Soup

I am a huge lover of soup. Over the past year, I have tried many different soup recipes and reaped the nutritional and comforting benefits of each one. I came across this soup on It looked so delicious and easy to make. I was right on both!! I changed things a little from the original recipe to suit my taste, and the end result was a light, delicious broth with yummy turkey meatballs, lots of fresh baby spinach and tri-color cheese tortellini. A burst of flavor in every spoonful!!

Ingredients Needed: (makes about 12 servings)
For the Meatballs:
  • 1.30 lbs ground turkey
  • 4 tbsp seasoned whole wheat breadcrumbs
  • 4 tbsp grated parmesan cheese (Parmigiano Reggiano)
  • 2 tbsp parsley, finely chopped
  • 2 large eggs
  • 2 clove garlic, minced
  • 1 tsp kosher salt
For the Soup:
  • 4 tbsp unsalted butter
  • 2 stalks of celery, chopped
  • 1 medium onion, finely chopped
  • 2 large carrots, peeled & chopped
  • 2 cloves of garlic, minced
  • 64 oz chicken broth
  • 4 cups water
  • 13 oz frozen tri-color cheese tortellini
  • fresh ground black pepper, to taste
  • 3 cups loosely packed baby spinach
  • fresh grated Parmigiano-Reggiano for topping (optional)
How to Make It:
  • Combine the ground turkey, breadcrumbs, 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.
  • 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 for approximately 8-10 minutes until vegetables begin to soften.
  • Add the chicken broth and water and increase heat to medium-high and bring to a boil. When broth boils, season with black pepper to taste. Reduce heat to medium and gently drop in the meatballs. Cook about 5 minutes.
  • Add the tortellini and simmer until cooked according to package directions, about 7 minutes.
  • Once cooked, add the baby spinach. Stir to combine and serve topped with fresh grated Parmigiano Reggiano.

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