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To make Meatball Tortellini Soup, gather these items: - 1 pound ground beef or turkey - 1 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and freshly ground black pepper, to taste - 6 cups chicken or vegetable broth - 1 cup baby spinach, rinsed and dried - 1 cup tortellini (fresh or frozen) - 1 can (14 oz) diced tomatoes, with their juices - 1/2 teaspoon red pepper flakes (optional, for a kick) - Fresh basil leaves, for garnish You can swap out some fresh ingredients if needed. Try these options: - Ground beef can be replaced with ground turkey or chicken. - Use panko instead of regular breadcrumbs for a crunchier meatball. - Replace baby spinach with kale or Swiss chard. - If you don't have fresh garlic, garlic powder works too. - Use canned spinach if fresh is not available. Making your own ingredients adds flavor. Here are tips: - For meatballs, homemade is best. They taste better than store-bought ones. - Fresh tortellini adds a nice touch, but frozen works well. - Use homemade broth for richer flavor, but store-bought is quicker. - Canned tomatoes can be high quality, so choose a brand you like. Check out the Full Recipe for detailed steps! To start, gather your ingredients. In a large mixing bowl, mix together: - 1 pound ground beef or turkey - 1 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and freshly ground black pepper, to taste Use your hands or a fork to blend all these well. Next, shape the mixture into small meatballs. Aim for each ball to be about 1 inch wide. You should make around 20 to 24 meatballs. In a large pot, heat a drizzle of olive oil over medium heat. Once it’s hot, add the meatballs. Cook them for about 4-5 minutes. Turn them often to brown all sides. When they are browned, take them out and place them on a plate. Next, without cleaning the pot, pour in 6 cups of chicken or vegetable broth. Turn up the heat to bring it to a gentle simmer. Add in 1 can of diced tomatoes, including their juices. If you want some spice, sprinkle in 1/2 teaspoon of red pepper flakes. Let this mixture simmer for 5 minutes to let the flavors meld. Now it's time to add the tortellini. Toss in 1 cup of tortellini, either fresh or frozen, and cook according to the package instructions. This usually takes 2-4 minutes for fresh tortellini, or a little longer for frozen. When the tortellini are almost done, return the browned meatballs to the pot. Gently fold in 1 cup of baby spinach and let it cook until it wilts, which should take 1-2 minutes. Taste your soup and adjust the seasoning as needed with more salt and pepper. Serve the soup hot in bowls. Don’t forget to garnish with fresh basil leaves for extra flavor and a lovely touch. You can find the full recipe for Meatball Tortellini Soup to help you create this comforting dish! To get great meatballs, start with a hot pan. Heat olive oil in your pot over medium heat. Once hot, add your meatballs. Don't crowd them; give them space. This way, they can brown nicely. Let them cook for about 4-5 minutes. Turn them gently to brown all sides. Don't rush this step; it adds flavor. If you skip this, your meatballs may turn out gray and bland. If you have leftover soup, store it right! Let the soup cool down first. Pour it into a container with a lid. You can keep it in the fridge for up to three days. For longer storage, freeze it in freezer-safe bags or containers. Just make sure to leave some space for expansion. When you're ready to eat, thaw it in the fridge overnight. Sometimes things go wrong. If your meatballs are too dry, add a splash of broth to the pot. This helps to moisten them. If your soup is too salty, toss in a peeled potato while it cooks. The potato soaks up some salt. If you want more flavor, add extra herbs or spices. Taste as you go to find the right balance. Cooking is all about adjusting to your taste. For the full recipe, check out the detailed instructions above! {{image_4}} If you want a meat-free version, you can swap the meatballs for plant-based meat. Use lentils or chickpeas for a great texture. You can also mix in some chopped mushrooms for a savory flavor. For the broth, choose a vegetable broth to keep it vegan. Use dairy-free cheese or skip it altogether. This way, you keep the soup tasty and plant-friendly. For different protein choices, try chicken or even fish. Ground chicken makes a lighter meatball. You can also use beans like black beans or kidney beans. For noodles, switch tortellini for any small pasta. Use whole grain or gluten-free pasta for a healthy twist. This allows you to customize your soup to fit your diet. Add seasonal veggies to make your soup even better. In spring, toss in peas or asparagus. In summer, add zucchini or corn. Fall is perfect for diced carrots or butternut squash. In winter, use kale or root veggies like parsnips. These additions not only boost flavor but also bring color to your bowl. You can find more ideas in the Full Recipe. After enjoying your Meatball Tortellini Soup, let it cool down. Portion the soup into airtight containers. Make sure to include both the soup and any meatballs. Store the soup in the fridge for up to three days. I recommend using glass containers for storage. They are durable and do not stain. If you prefer plastic, choose BPA-free varieties. Ensure the containers have tight-fitting lids to keep the soup fresh. When you’re ready to enjoy the leftovers, reheat the soup on the stove. Pour it into a pot and heat it over medium heat. Stir often to prevent sticking. If the soup is too thick, add a splash of broth or water. You can also microwave it in a microwave-safe bowl. Heat in short intervals and stir in between. This helps heat it evenly. For the best taste, add fresh basil just before serving. For the full recipe, check the detailed instructions. Yes, you can make this soup ahead of time. It tastes even better the next day. Just prepare it as directed. Store it in an airtight container in the fridge. Reheat on the stove over medium heat when ready to eat. If you store the tortellini separately, it won’t get too soft. This soup pairs well with several sides. Try serving it with crusty bread for dipping. A fresh salad adds a nice crunch, too. Garlic bread is a classic choice that complements the flavors. You might also enjoy some grated cheese on top of the soup. To keep your meatballs soft, avoid overmixing the meat. Use a light hand when shaping them. Adding breadcrumbs and cheese helps too. They soak up moisture and keep meatballs juicy. Cooking them gently in broth helps retain that tenderness. You learned about the key ingredients for Meatball Tortellini Soup and how to prepare them. I shared steps to make the soup, from browning meatballs to combining flavors. You also got tips for perfect meatballs, storing leftovers, and fixing common mistakes. We explored variations like vegetarian options and seasonal veggies. In closing, this soup is easy to adapt and perfect for any time. Enjoy making it your own!

Meatball Tortellini Soup

Warm up with a delicious Meatball Tortellini Soup that’s easy to make and packed with flavor! Combining tender meatballs, cheesy tortellini, and fresh spinach in a savory broth, this comforting recipe is perfect for any meal. Ready in just 30 minutes, it’s a quick solution for busy days. Dive into this heartwarming bowl of goodness and discover the joy of simple cooking. Click to explore the full recipe and bring warmth to your table!
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Ingredients
  

1 pound ground beef or turkey

1 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and freshly ground black pepper, to taste

6 cups chicken or vegetable broth

1 cup baby spinach, rinsed and dried

1 cup tortellini (fresh or frozen)

1 can (14 oz) diced tomatoes, with their juices

1/2 teaspoon red pepper flakes (optional, for a kick)

Fresh basil leaves, for garnish

Instructions
 

In a large mixing bowl, thoroughly combine the ground meat, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried oregano, dried basil, and a generous pinch of salt and pepper. Use your hands or a fork to ensure the ingredients are well mixed.

    Shape the mixture into uniform meatballs, each measuring about 1 inch in diameter. You should end up with approximately 20 to 24 meatballs.

      In a large pot, heat a drizzle of olive oil over medium heat. Once hot, carefully add the meatballs to the pot. Sear them for about 4-5 minutes, turning occasionally to achieve an even browning on all sides. Once browned, remove the meatballs from the pot and set them aside on a plate.

        Without cleaning the pot, pour in the chicken or vegetable broth. Increase the heat and bring it to a gentle simmer.

          Add the canned diced tomatoes along with their juices to the pot. If you enjoy a bit of heat, sprinkle in the red pepper flakes. Reduce the heat slightly and let the mixture simmer for 5 minutes to allow the flavors to meld.

            Stir in the tortellini, cooking according to the package instructions—typically 2-4 minutes for fresh tortellini or a bit longer for frozen. Ensure they are tender but still al dente.

              When the tortellini are nearly cooked, return the browned meatballs to the pot. Gently fold in the baby spinach, cooking just until it wilts, about 1-2 minutes.

                Taste the soup and adjust the seasoning, if needed, with additional salt and freshly ground black pepper.

                  Serve the soup hot in bowls, garnished with fresh basil leaves to add a pop of color and flavor.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6