Recipe: One-Pot Meatball & Veggies Tortellini Soup

Authoradmin
DifficultyBeginner

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

One-Pot Meatball & Veggies Tortellini Soup recipe, healthy and delicious! MarlaMeridith.com
Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins
 '--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
1

'--Meatballs

2

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
3

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.

4

Add the tortellini and cook until they float. Add the spinach and cook until it wilts, about a minute. Serve while hot.

Ingredients

 '--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

Directions

1

'--Meatballs

2

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
3

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.

4

Add the tortellini and cook until they float. Add the spinach and cook until it wilts, about a minute. Serve while hot.

Recipe: One-Pot Meatball & Veggies Tortellini Soup

~ Marla Meridith

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