Marla Meridith logo by smash

Recipe: One-Pot Meatball & Veggies Tortellini Soup

Ingredients

Directions

~ Marla Meridith

Recipe: One-Pot Meatball & Veggies Tortellini Soup

We love this healthy soup, it comes together really quickly and tastes amazing. Get a few servings of veggies in each bowl.

4 servings

–for the meatballs
3 tbsp olive oil, divided
1/4 cup minced red onion
8 ounces ground beef
1/4 tsp garlic salt
1/4 tsp freshly ground black pepper
1/4 cup crumbled feta cheese
1/4 cup chopped fresh parsley, divided
1 large egg, lightly beaten
–for the soup
2 tbsp olive oil
2 carrots, diced
2 stalks celery, diced
7 cups low-sodium vegetable broth
1 (9-ounce) package refrigerated cheese tortellini
4 cups roughly chopped baby spinach

–Meatballs
Heat 1 tablespoon of the olive oil in a large soup pot or Dutch oven over medium heat. Sauté the onion for about 5 minutes, until fragrant and softened. Remove from the heat, transfer onions to a bowl and let cool a few minutes. Using your hands, combine the onion with the ground beef, garlic salt, black pepper, feta cheese, 1/2 of the parsley and egg. Form into 1-inch meatballs.
–soup
Heat 2 tablespoons olive oil in the pan over medium-high heat. Add the meatballs and cook about 4 minutes, turning a few times so all sides brown. Transfer the meatballs to a plate. Add the carrots and celery to the pot cook until just softened, about 5 minutes. Add the broth and bring to a boil. Add the meatballs into the broth along with the other 1/2 of the parsley. Simmer until the meatballs are cooked thorough about 2-3 minutes.
Add the tortellini and cook until they float. Add the spinach and cook until it wilts, about a minute. Serve while hot.

~ Marla Meridith

Recipe: One-Pot Meatball & Veggies Tortellini Soup

We love this healthy soup, it comes together really quickly and tastes amazing. Get a few servings of veggies in each bowl.

4 servings

–for the meatballs
3 tbsp olive oil, divided
1/4 cup minced red onion
8 ounces ground beef
1/4 tsp garlic salt
1/4 tsp freshly ground black pepper
1/4 cup crumbled feta cheese
1/4 cup chopped fresh parsley, divided
1 large egg, lightly beaten
–for the soup
2 tbsp olive oil
2 carrots, diced
2 stalks celery, diced
7 cups low-sodium vegetable broth
1 (9-ounce) package refrigerated cheese tortellini
4 cups roughly chopped baby spinach

–Meatballs
Heat 1 tablespoon of the olive oil in a large soup pot or Dutch oven over medium heat. Sauté the onion for about 5 minutes, until fragrant and softened. Remove from the heat, transfer onions to a bowl and let cool a few minutes. Using your hands, combine the onion with the ground beef, garlic salt, black pepper, feta cheese, 1/2 of the parsley and egg. Form into 1-inch meatballs.
–soup
Heat 2 tablespoons olive oil in the pan over medium-high heat. Add the meatballs and cook about 4 minutes, turning a few times so all sides brown. Transfer the meatballs to a plate. Add the carrots and celery to the pot cook until just softened, about 5 minutes. Add the broth and bring to a boil. Add the meatballs into the broth along with the other 1/2 of the parsley. Simmer until the meatballs are cooked thorough about 2-3 minutes.
Add the tortellini and cook until they float. Add the spinach and cook until it wilts, about a minute. Serve while hot.

~ Marla Meridith