Ingredients
Scale
- 1 pound ground beef
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 garlic clove, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 cups chicken broth
- 1 package tortellini (about 9 ounces)
- 2 cups fresh spinach
- 1 cup shredded mozzarella cheese (optional)
- Fresh basil and parsley for garnish
Instructions
- Preheat oven to 375°F. In a mixing bowl, combine ground beef, bread crumbs, Parmesan, garlic, Italian seasoning, salt, and pepper. Form into 1-inch meatballs.
- Place meatballs on a baking sheet and bake for 15 minutes until cooked through.
- Meanwhile, bring chicken broth to a boil in a large pot. Add baked meatballs to the broth and simmer for 5 minutes.
- Add tortellini to the soup and cook according to package instructions, about 3-5 minutes.
- Stir in fresh spinach and cook until wilted, about 1 minute.
- Serve hot, topped with shredded mozzarella, chopped basil, and parsley if desired.
Notes
- For extra flavor, add a squeeze of lemon or a dash of red pepper flakes.
- You can substitute beef with turkey or chicken for a lighter version.
- Ensure meatballs are cooked thoroughly before adding to the soup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop, oven
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg