MEATBALL TORTELLINI SOUP
"After our son left home, I had to learn to pare down recipes for just my husband and me," notes Sherry Little of Sherwood, Arkansas. "So I created this hearty soup with fast-cooking frozen meatballs."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 278 calories, Fat 13g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 1138mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges
MEATBALL AND TORTELLINI SOUP
This soup is a mixture of my mother's recipe and my own adjustments. It is perfect for a cold day and is usually even better the next day. Simply put it back on the stove, add a little water if needed, and warm it up. There is a lot of prep, especially because of making the meatballs homemade, but it is so worth it. My very favorite soup and full of good ingredients! My kids and husband love it too! Serve with Parmesan cheese and toasted bread.
Provided by Leanne Wiechert
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 432.4 calories, Carbohydrate 42.3 g, Cholesterol 78.3 mg, Fat 16.9 g, Fiber 4.2 g, Protein 28.7 g, SaturatedFat 7.1 g, Sodium 1611.9 mg, Sugar 4.8 g
MEATBALL-TORTELLINI SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the beef, parmesan, 2 tablespoons parsley, the egg, garlic, 1/2 teaspoon salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs; set aside.
- Heat the olive oil in a pot or Dutch oven over medium-high heat. Add the meatballs and cook, turning, until golden, 3 to 4 minutes; remove to a plate. Add the carrots and celery to the pot; cook, stirring, until just softened, about 5 minutes. Add the broth and 3 cups water; bring to a boil. Return the meatballs to the pot along with the remaining 2 tablespoons parsley and 1/2 teaspoon salt. Simmer until the meatballs are just cooked through, about 2 minutes.
- Add the tortellini and cook until they float to the top, about 4 minutes. Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper. Top with more parmesan.
Nutrition Facts : Calories 474 calorie, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 147 milligrams, Sodium 1065 milligrams, Carbohydrate 37 grams, Fiber 4 grams, Protein 27 grams
MEATBALL-TORTELLINI SOUP
Make and share this Meatball-Tortellini Soup recipe from Food.com.
Provided by Tiffaliff
Categories Clear Soup
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the beef, parmesan, 2 tbsp parsley, the egg, garlic, 1/2 tsp salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs; set aside.
- Heat the olive oil in a pot or Dutch oven over medium-high heat. Add the meatballs and cook, turning until golden, 3 to 4 minutes; remove to plate. Add the carrots and celery to pot; cook, stirring until just softened, about 5 minutes. Add the broth and 3 cups water; bring to a boil. Return the meatballs to the pot along with the remaining 2 tbsp parsely and 1/2 tsp salt. Simmer until the meatballs are just cooked through, about 2 minutes.
- Add the tortellini and cook until they float to the top, about 4 minutes. Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper. Top with more parmesan.
Nutrition Facts : Calories 289.9, Fat 19.9, SaturatedFat 6.2, Cholesterol 90.6, Sodium 285.8, Carbohydrate 8.3, Fiber 2, Sugar 2.4, Protein 20.8
SLOW-COOKER MEATBALLS AND TORTELLINI
This slow-cooker meatball and tortellini dish is just the thing for busy weeknights. Prep it earlier in the day.
Provided by By Annalise Sandberg
Categories Entree
Time 3h45m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 Serving
TORTELLINI SOUP WITH MEATBALLS
A tasty alternative to regular chicken noodle soup. You can add other veggies to this also, for example some chopped spinach. The chicken-apple sausage give it a unique flavor. Yummy and makes a great, filling dinner. This can be frozen.
Provided by Diane Horn Talts
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h10m
Yield 10
Number Of Ingredients 24
Steps:
- Set a large stockpot over medium heat. Add extra-virgin olive oil, garlic, carrots, celery, bay leaf, and thyme. Gently cook and stir until fragrant, 5 to 7 minutes. Pour in chicken broth and add parsley stems. Add Parmesan cheese, kosher salt, and pepper. Bring soup to a boil, about 5 minutes. Reduce heat and allow to simmer while you make the meatballs.
- Heat 1 tablespoon olive oil in a saute pan over medium heat. Add onion and cook until softened and browned, about 10 minutes.
- Transfer cooked onion to the bowl of a food processor. Add sausage, egg, parsley, Parmesan cheese, and thyme. Season meatball mixture with salt and pepper.
- Add remaining olive oil to the skillet and warm over medium heat until just smoking. Use a small scoop to drop meatball mixture onto the skillet. Cook meatballs, turning frequently, until golden brown, 10 to 15 minutes.
- Drop frozen tortellini into simmering soup and cook until they float, 3 to 5 minutes. Add browned meatballs to soup and return to a simmer. Season with salt and pepper. Serve soup in shallow bowls with a shower of Parmesan cheese, olive oil, and parsley.
Nutrition Facts : Calories 531.6 calories, Carbohydrate 49.4 g, Cholesterol 128 mg, Fat 26.6 g, Fiber 5.1 g, Protein 26.5 g, SaturatedFat 8.6 g, Sodium 848.2 mg, Sugar 4.5 g
MEATBALL TORTELLINI
I combined some favorite staples from our freezer and pantry to come up with this easy dish. It has few ingredients and little preparation. -Tracie Bergeron, Chauvin, Louisiana
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 408 calories, Fat 23g fat (10g saturated fat), Cholesterol 55mg cholesterol, Sodium 1592mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 6g fiber), Protein 16g protein.
CHICKEN MEATBALL AND TORTELLINI SOUP - TYLER FLORENCE
From Dinner at My Place. I know the chicken and apple sausage sounds weird but try to find it. It makes unbelievably good meatballs!
Provided by Brookelynne26
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 293.7, Fat 19.3, SaturatedFat 6.9, Cholesterol 66, Sodium 1596.4, Carbohydrate 11.6, Fiber 1.9, Sugar 4.5, Protein 17.4
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