Easy Meatball Tortellini Soup Best Recipes

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EASY MEATBALL TORTELLINI SOUP

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Easy Meatball Tortellini Soup image

Delicious soup that is a family favorite. Found it in the newspaper a few years ago. Usually use Progresso Italian bread crumbs. For color I grate one or two carrots into the pot when I pour in the broth. Servings are main-course servings.

Provided by PugGrannie

Categories     Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients:

  • 2 (48 ounce) cans chicken broth
  • 1 lb ground beef, thawed
  • 1 egg
  • 1/2 cup seasoned bread crumbs
  • 1 (10 ounce) package frozen spinach, thawed and drained
  • 1 (16 ounce) package frozen cheese tortellini
  • 1/2 teaspoon salt, to taste
  • 1/2 teaspoon pepper, to taste
  • grated parmesan cheese (optional)

Steps:

  • Pour cans of broth into large soup pot.
  • Cover and heat over medium heat until simmering.
  • Meanwhile, mix ground beef, egg, bread crumbs, salt and pepper.
  • Form into 3/4" balls.
  • Drop into simmering broth and cook through, about 5 minutes.
  • Add frozen tortellini and cook another 7 minutes.
  • Add spinach and heat a few more minutes.
  • If you'd like, top with grated Parmesan.

Nutrition Facts : Calories 538.5, Fat 21.2, SaturatedFat 8.4, Cholesterol 114.3, Sodium 2429, Carbohydrate 46.6, Fiber 3.5, Sugar 3.1, Protein 38.5

EASY MEATBALL SOUP

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Easy Meatball Soup image

From the Seattle P-I. Takes only an hour and makes great leftovers. I like to toast sourdough bread to dip in it.

Provided by Debbie Stewart

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients:

  • 1 lb ground beef
  • 6 tablespoons rice
  • 2 eggs
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons black pepper
  • 6 cups water
  • 4 beef bouillon cubes
  • 4 green onions, sliced
  • 1 large green pepper, seeded and chopped
  • 2 carrots, peeled and thinly sliced
  • 1 can chopped tomato
  • Tabasco sauce
  • 1 cup minced parsley
  • 1/2 lemon, juice of

Steps:

  • In a pot combine the water, bouillon cubes, 1 teaspoon salt, 1 teaspoon pepper, green onions, green pepper, carrots and tomatoes.
  • Bring to a boil, reduce heat and simmer covered 30 minutes.
  • Mix the meat, uncooked rice, 1 beaten egg, paprika, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Form into 1 inch balls.
  • Add the meatballs to the broth, bring to a boil again, then lower heat and simmer, still covered, 30 minutes or until the meat is cooked and the rice is soft.
  • Add parsely and Tobasco sauce to taste.
  • Just before serving, beat the second egg with the lemon juice.
  • Stir two teaspoonsful of hot soup into the lemon mixture, then stir this mixture back into the soup pot.

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