Italian Meatball Tortellini Soup Food

MEATBALL TORTELLINI SOUP

Steps:

• In a large saucepan, bring broth to a boil. Add meatballs. Reduce heat; cover and simmer for 5 minutes. , Add the spinach, tomatoes and corn; cover and simmer for 5 minutes. Add the tortellini, salt and pepper; cover and simmer for 3 minutes or until tortellini is tender.

MEATBALL AND TORTELLINI SOUP

Steps:

• Mix beef, pork, onion, and parsley together in a bowl. Season liberally with salt and some black pepper. Roll into small meatballs.
• Bring beef broth to a boil in a large pot. Pour in tomato sauce. Add meatballs to the boiling soup. Reduce heat to medium and simmer, skimming off oily residue occasionally, about 1 hour. Add potatoes, onion, kale, green beans, carrots, garlic, basil, and Italian seasoning; simmer until vegetables are tender, 30 minutes to 1 hour.
• Stir in frozen tortellini and continue to cook until heated through, about 10 minutes more.

CHICKEN MEATBALL AND TORTELLINI SOUP - TYLER FLORENCE

Steps:

• Preheat the oven to 375 degrees F. Prepare meatballs by combining loose ground chicken meat (discard casings, if using sausages), bread crumbs, milk, egg, parsley, and the 1/4 cup Parmigiano-Reggiano in a large mixing bowl. Season with salt and pepper, then mix until fully combined. Using a small ice cream scoop, make balls and set on a roasting tray. Drizzle lightly with oil and sprinkle with 2 tablespoons Parmigiano-Reggiano. Roast in the preheated oven for 15 to 20 minutes, until golden brown and caramelized.
• While the meatballs are roasting, prepare the soup. Set a large stockpot over medium heat. Add a 2-count of oil (about 2 tablespoons), the garlic, and thyme. Gently saute until fragrant, about 2 minutes. Add carrot, onion, and celery. Season with salt and cook for 5 to 7 minutes. Pour in chicken broth and add peppercorns, the 2 tablespoons parsley, and bay leaf. Bring to a boil and then reduce heat and simmer for 25 minutes.
• Once meatballs are cooked, scrape them into the pot of chicken soup and add tortellini. Bring to a boil and cook for 2 to 3 minutes to allow the flavors to come together. Remove peppercorns and bay leaf. Season with salt and peppers and serve in shallow bowls. Sprinkle with parsley and grated Parmigiano-Reggiano. Garnish each bowl with a parsley sprig and serve with some torn pieces of crusty bread.

ITALIAN MEATBALL & TORTELLINI SOUP

Steps:

• 1. Thoroughly mix ground beef and italian sausage together and shape into bite-sized meatballs. Fry meatballs in large skillet, turning frequently, until browned. Drain fat from meatballs.
• 2. You may cook this soup in a large crockpot, or in a large kettle on top of the stove.
• 3. Place the meatballs, beans, tomatoes, diced onion, minced garlic, beef base, italian seasoning, parsley, and water into crockpot, on high heat. (If using a kettle on the stove, cook on medium heat)
• 4. When soup is simmering in the crockpot (about 2-3 hours), add in the tortellini and the italian vegetables. Soup will need to be brought back up to a good simmer before serving. (If using a kettle, add tortellini and italian vegetables after soup has boiled for about 15 minutes. Return soup to a boil, reduce heat, and let simmer for about another 30 minutes before serving.)
• 5. I serve this hearty soup with a nice heated loaf of Italian or French bread, warmed hard rolls, or sometimes garlic toast.

MEATBALL TORTELLINI

Steps:

• In a 3-qt. slow cooker, combine meatballs and tortellini. In a large bowl, whisk soup, water and Creole seasoning. Pour over meatball mixture; stir well., Cook, covered, on low until tortellini are tender, 3-4 hours. Add vegetables during last half-hour of cooking.

SLOW-COOKER MEATBALLS AND TORTELLINI

Steps:

• In large bowl, mix Meatball ingredients. Shape mixture into 12 round meatballs.
• In 6-quart slow cooker, mix diced tomatoes, tomato paste, broth, Italian seasoning, 1 teaspoon salt and 1/4 teaspoon pepper. Add meatballs to slow cooker.
• Cover and cook on High heat setting 3 hours or on Low heat setting 6 hours or until meatballs are completely cooked through.
• Add tortellini; cover and cook 10 to 15 minutes or until soft.
• Serve meatballs and tortellini with Parmesan cheese and basil.

ITALIAN MEATBALL TORTELLINI SOUP

Steps:

• 1. Put the thawed meatballs in a 6 quart crockpot.
• 2. In a large bowl, mix the other ingredients except the tortellini, baby spinach and parmesan cheese. Don't forget the salt and pepper. Pour the soup mixture over the meatballs. Cover and cook on high for one hour.
• 3. Then add the tortellini, stir well and cook one more hour.
• 4. Add the baby spinach, stir and cook another 15 mins or until wilted. ( do not cook this too long or your tortellini will be mushy)
• 5. To serve: Add a little shaved parmesan in the bottom of your serving bowls. ladle the soup in the bowls and add a little more shaved parmesan cheese on top. Serve and enjoy

ITALIAN MEATBALL SOUP - QUICK

Steps:

• Stir together beef broth, undrained tomatoes, the water and Italian seasoning in a large saucepan, bring to boiling.
• Add meatballs, pasta and frozen veggies.
• Return to boiling, reduce heat.
• Simmer covered, about 10 minutes or till pasta and veggies are tender.
• Ladle soup into bowls and sprinkle with cheese.