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- 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 pepper to taste - 6 cups chicken or vegetable broth - 1 cup baby spinach - 1 cup tortellini (fresh or frozen) - 1 can (14 oz) diced tomatoes (with juices) - 1/2 teaspoon red pepper flakes (optional) - Fresh basil leaves for garnish To make Meatball Tortellini Soup, you need some key ingredients. First, choose your protein. I often use ground beef or turkey. Both work well and add great flavor. Next, for the meatballs, you’ll mix breadcrumbs and Parmesan cheese with an egg. This helps bind everything together. I like adding minced garlic, oregano, and basil for a nice kick. Make sure to season with salt and pepper. For the soup, broth is crucial. You can use chicken or vegetable broth based on your preference. The broth gives the soup a rich base. Now, let’s talk about the fun extras! Baby spinach adds color and nutrition. Tortellini brings a delightful texture. You can use fresh or frozen tortellini, based on what you have. Diced tomatoes provide a juicy element, while red pepper flakes can add a bit of heat if you like. Finally, fresh basil leaves are perfect for garnishing your soup. They add a burst of flavor and look great too. For the complete details, check the Full Recipe. To start, you need to mix the meatball ingredients. In a large bowl, combine 1 pound of ground beef or turkey, 1 cup of breadcrumbs, 1/4 cup of grated Parmesan cheese, 1 large egg, 2 cloves of minced garlic, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and salt and pepper. Use your hands to mix until everything is well blended. Next, shape the mixture into small meatballs, about 1 inch in diameter. You should make around 20-24 meatballs. Now, heat a large pot over medium heat. Add the meatballs and gently brown them for about 4-5 minutes. Make sure to turn them often so they brown on all sides. Once they are browned, remove them from the pot and set them aside. In the same pot, pour in 6 cups of chicken or vegetable broth. Bring the broth to a simmer. Then, add 1 can of diced tomatoes, including the juices. If you like a bit of heat, sprinkle in 1/2 teaspoon of red pepper flakes. Let the broth and tomatoes simmer for about 5 minutes. Now, it’s time to cook the tortellini. Add 1 cup of tortellini (fresh or frozen) to the pot. Follow the package instructions, which is usually around 2-4 minutes for fresh tortellini. When the tortellini is almost ready, return the meatballs to the pot. Stir in 1 cup of baby spinach and let it wilt for about 1-2 minutes. Taste the soup and adjust the seasoning with more salt and pepper if needed. Serve the soup hot, garnished with fresh basil leaves on top. For the full recipe, check the detailed instructions above. Enjoy your hearty and simple delight! Choosing the right ground meat You can use either ground beef or turkey. Beef gives a rich flavor. Turkey is leaner and lighter. Choose what you like best. Ensuring meatballs are tender and not dry To keep meatballs soft, mix them gently. Overmixing makes them tough. Add breadcrumbs and egg to help with moisture. If you want, add some milk for extra softness. Adjusting seasoning for personal taste Taste your soup as it cooks. Add more salt or pepper as needed. Everyone likes different flavors, so trust your taste buds. Adding herbs and spices for depth Herbs like basil and oregano boost flavor. You can add garlic powder or onion powder too. For a little heat, red pepper flakes work great. How to accommodate for fresh vs. frozen tortellini Fresh tortellini cooks fast, usually in 2-4 minutes. Frozen tortellini may take a bit longer. Check the package for the right time. Reducing cook time for a quicker meal If you’re in a hurry, use frozen tortellini. It saves time and still tastes good. You can also prep your meatballs ahead of time. Just freeze them until ready to cook. For a detailed guide, refer to the Full Recipe for Meatball Tortellini Soup. {{image_2}} You can switch ground beef for ground chicken or turkey. These choices are lighter but still tasty. If you want a vegetarian version, use plant-based meat or beans. For broth, chicken broth gives a rich flavor. If you're dairy-free, use vegetable broth instead. Both will work great in the soup. Add carrots and celery for extra crunch and nutrition. You can also try spices like cumin or curry powder to mix things up. These spices bring new flavors to the soup. Don't be afraid to experiment; cooking is all about fun and taste. This soup pairs well with crusty bread or a fresh salad. A sprinkle of cheese on top can add creaminess. You might also enjoy adding a splash of hot sauce for a kick. Feel free to add your favorite condiments to make each bowl unique. For the full recipe, check out the complete guide above. To keep your Meatball Tortellini Soup fresh, refrigerate it in a sealed container. Make sure to cool the soup to room temperature before sealing. Store it in the fridge for up to three days for best taste. Always check for signs of spoilage before eating. Freezing soup is easy. First, let the soup cool completely. Then, pour it into freezer-safe containers, leaving space at the top. This allows for expansion as it freezes. Seal the containers tightly and label them with the date. You can freeze the soup for up to three months. To reheat, thaw it in the fridge overnight. Then, heat it on the stove over medium heat until hot. Stir occasionally for even warming. Preparing ingredients ahead saves time. You can mix the meatball ingredients a day before. Shape them into meatballs and store them in the fridge. You can also chop vegetables and store them in airtight bags. On busy days, simply cook the meatballs and add them to the broth. This makes a warm, delicious meal in no time. Meatball Tortellini Soup stays fresh for about three to four days in the fridge. Store it in an airtight container. If you want to keep it longer, freeze it. It can last for up to three months in the freezer. Just make sure to let it cool before freezing. When you're ready to eat, thaw it overnight in the fridge. Heat it on the stove until it's hot. Always check for any off smells before consuming. Yes, you can make this soup vegetarian! Instead of ground meat, use a plant-based meat substitute. Options like lentils or chickpeas also work well. For the broth, use vegetable broth instead of chicken broth. You can even make your own broth with veggies. This way, you still get a tasty soup without any meat. This soup pairs well with crusty bread or garlic bread. A fresh salad adds a nice touch too. You can also sprinkle some grated cheese on top for extra flavor. Another idea is to offer some fresh herbs, like parsley or basil, for garnish. These sides make the meal more filling and enjoyable. Yes, you can use other types of pasta! Small shapes like ditalini or shells work great. Just adjust the cooking time based on the pasta type. For example, smaller pasta cooks faster than tortellini. Check the package for cooking instructions. This way, you can enjoy a delicious soup no matter what pasta you have on hand. Meatball Tortellini Soup is a satisfying dish with rich flavors and easy steps. You learned to make tasty meatballs, simmer a savory broth, and customize the soup with your favorite ingredients. Don't forget how to store leftovers or freeze for later! This recipe is versatile, allowing for personal touches that fit your taste. Enjoy this hearty meal with family and friends; it's sure to become a favorite. Dive into your cooking adventure and make this soup today!

Meatball Tortellini Soup

Warm up with a comforting bowl of Meatball Tortellini Soup that's perfect for any day! This quick and delicious recipe combines savory meatballs and tender tortellini in a flavorful broth, packed with nutritious spinach and zesty tomatoes. In just 30 minutes, you can enjoy a hearty meal that's sure to impress. Visit our blog for the full recipe and tips on making this delightful soup a family favorite!
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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 pepper to taste

6 cups chicken or vegetable broth

1 cup baby spinach

1 cup tortellini (fresh or frozen)

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

1/2 teaspoon red pepper flakes (optional)

Fresh basil leaves for garnish

Instructions
 

In a large bowl, combine ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, basil, salt, and pepper. Mix until well combined.

    Shape the mixture into small meatballs, about 1 inch in diameter. You should yield around 20-24 meatballs.

      In a large pot over medium heat, gently brown the meatballs for 4-5 minutes, turning occasionally until browned on all sides. Remove meatballs and set aside.

        In the same pot, pour in the chicken broth and bring to a simmer.

          Add the diced tomatoes (including juices) and red pepper flakes if using, and let simmer for 5 minutes.

            Add the tortellini to the pot and cook according to the package instructions, generally 2-4 minutes for fresh tortellini.

              Once the tortellini is almost ready, return the meatballs back to the pot, and stir in the baby spinach, allowing it to wilt for about 1-2 minutes.

                Taste the soup and adjust seasoning with more salt and pepper if necessary.

                  Serve hot, garnished with fresh basil leaves on top.

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