Tortellini And Meatball Soup

• 20 ounces, weight Ground Turkey
• 1 whole Onion, Divided
• 1/4 cups Parmesan Cheese, Grated
• 1/4 cups Bread Crumbs, Plain Or Italian Style
• 1 whole Egg
• 1/2 teaspoons Salt
• 1/2 teaspoons Freshly Ground Pepper
• 1 teaspoon Parsley, Dried
• 1 Tablespoon Extra Virgin Olive Oil
• 2 whole Carrots, Medium To Large Sized
• 2 whole Ribs Of Celery
• 15 ounces, fluid Tomato Sauce (plain)
• 15 ounces, fluid Italian Style Diced Tomatoes
• 1 quart Chicken Broth
• 2 cups Water
• 16 ounces, weight Frozen Cheese Tortellini
• 1 cup Frozen Cut Green Beans

1. 1. Preheat the oven to 400 degrees.
2. 2. Line a large baking sheet with aluminum foil and spray it with vegetable spray.
3. 3. Place the gound turkey in a large bowl.
4. 4. Cut the onion in half. Grate half of it into the gound turkey.
5. 5. Add the Parmesan cheese, bread crumbs, egg, salt, pepper, and parsley.
6. 6. Mix it all together, form into soup-sized balls, and bake at 400F for 15 minutes.
7. While the meatballs are baking:
8. 7. Heat the olive oil in a large soup pot.
9. 8. Chop the carrots, celery, and the other half of the onion into bite sized pieces.
10. 9. Saute veggies in oil until soft. This will take about 10 minutes.
11. 10. Add the tomatoes (sauce and diced) and liquids (broth and water), bring to a boil, cover and simmer for 15 minutes.
12. 11. To finish, uncover the soup and bring back up to a boil.
13. 12. Add the frozen tortellini and frozen cut green beans.
14. 13. Boil for 3 minutes.
15. 14. Gently add in the meatballs.
16. Enjoy!

weight ground turkey, onion, ubc, ubc, egg, salt, freshly ground pepper, parsley, olive oil, carrots, celery, tomato sauce, tomatoes, chicken broth, water

Taken from tastykitchen.com/recipes/soups/tortellini-and-meatball-soup/ (may not work)