tortellini meatball soup
Great for cold days, and leftovers
prep time
35 Min
cook time
25 Min
method
Stove Top
yield
3-6 serving(s)
Ingredients
- SOUP BROTH AND TORTELLINIS
- 1 package family size cheese tortellinis
- 2 boxes low sodium chicken broth, or vegetable broth
- 1 tablespoon italian seasoning
- MEATBALLS
- 1 pound lean ground beef
- 1/8 cup panko bread crumbs
- 1/8 cup grated parmesan cheese
- 1 - egg
- 2 tablespoons italian seasoning
- 1 teaspoon cracked black pepper
- 1 teaspoon sea salt
- PARMESAN CRISP
- 1 package block of parmesan cheese
- 1 teaspoon cracked black pepper
How To Make tortellini meatball soup
-
Step 1Meatball 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
-
Step 2Parmesan 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
-
Step 3Soup 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
-
Step 4Serving Place soup in a bowl with a Parmesan crisp on top
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Category:
Beef Soups
Tag:
#Quick & Easy
Keyword:
#cheese
Keyword:
#Meatballs
Keyword:
#filled
Ingredient:
Pasta
Culture:
American
Method:
Stove Top
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