tortellini meatball soup

★★★★★ 1 Review
Bonne avatar
By Bonne Benton
from Woodbridge, VA

Great for cold days, and leftovers

★★★★★ 1 Review
serves 3-6
prep time 35 Min
cook time 25 Min
method Stove Top

Ingredients For tortellini meatball soup

  • SOUP BROTH AND TORTELLINIS
  • 1 pkg
    family size cheese tortellinis
  • 2 box
    low sodium chicken broth, or vegetable broth
  • 1 Tbsp
    italian seasoning
  • MEATBALLS
  • 1 lb
    lean ground beef
  • 1/8 c
    panko bread crumbs
  • 1/8 c
    grated parmesan cheese
  • 1
    egg
  • 2 Tbsp
    italian seasoning
  • 1 tsp
    cracked black pepper
  • 1 tsp
    sea salt
  • PARMESAN CRISP
  • 1 pkg
    block of parmesan cheese
  • 1 tsp
    cracked black pepper
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How To Make tortellini meatball soup

  • 1
    Meatball Prep Preheat oven 400 Mix egg, spices, grated Parmesan cheese and bread crumbs, add to ground beef and form small meatballs Place on a greased baking sheet and bake for 10-15 minutes or until done, rotating once during baking Take out of oven and set aside
  • 2
    Parmesan Crisp topping Preheat oven to 450 Grease a large baking sheet Grate whole block of Parmesan cheese and mix with black pepper make palm sized heaping piles with the cheese on the baking sheet and gently pat down and spread out slightly Bake in oven until light brown and bubbly Remove from baking sheet immediately (will stick to sheet if you do not remove) and set aside to cool and harden
  • 3
    Soup broth and tortellinis In a large stock pot pour all of the broth, spices and bring to a boil Add the the tortellinis and meatballs to the boiling broth, allow to simmer until pasta is tender
  • 4
    Serving Place soup in a bowl with a Parmesan crisp on top
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