Meatball and tortellini soup
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 474, total fat 23 G., saturated fats 8 G., proteins 27 G., carbohydrates 37 G., fiber 4 G., cholesterol 147 mg, sodium 1065 mg, sugar 0 G.
Calories 474, total fat 23 G., saturated fats 8 G., proteins 27 G., carbohydrates 37 G., fiber 4 G., cholesterol 147 mg, sodium 1065 mg, sugar 0 G.
Meatball and Tortellini Soup - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g of ground beef shoulder
- 1/4 cup grated Parmesan, plus more for sprinkling
- 4 cups baby spinach (85 g)
- 254 g frozen tortellini with cheese
- 1/4 cup chopped parsley
- 1 lightly beaten egg
- 1 clove of garlic, grated
- Coarse salt and freshly ground pepper
- 2 tbsp. extra virgin olive oil
- 2 carrots, diced
- 2 stalks celery, diced
- 950 ml lightly salted chicken broth
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Recipes with similar ingredients: ground beef, Parmesan cheese, spinach, celery, carrot, garlic, parsley, eggs, dumplings, tortellini pasta
Cooking the dish according to the recipe:
- In a medium bowl, combine the ground beef, Parmesan, 2 tablespoons of parsley, egg, garlic, 1/2 teaspoon of salt, and pepper to taste. Mix the ground beef with your hands. Form into 1-inch meatballs and set aside.
- Heat olive oil in a Dutch oven or saucepan over medium-high heat. Add the meatballs and cook, turning, for 3-4 minutes until golden brown. Transfer the meatballs to a plate.
Add carrots and celery to the pan and cook, stirring, for 5 minutes, until the vegetables are soft.
Add the broth and 3 cups of water and bring to a boil. Return the meatballs to the pan with the remaining 2 tablespoons of parsley and 1/2 teaspoon of salt. Bring to a boil and cook for 2 minutes, or until the meatballs are cooked through. - Add the tortellini and cook for another 4 minutes, until they float. Add the spinach and cook, stirring, for 1 minute, until the leaves are wilted. Season with salt and pepper. Sprinkle meatball soup Parmesan.
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