Meatball Tortellini Soup

• FOR THE MEATBALLS:
• 1 pound Lean Ground Beef
• 1/2 cups Grated Pecorino Romano Or Parmesan Cheese
• 1/4 cups Chopped Fresh Parsley
• 2 whole Large Eggs
• 2 cloves Garlic, Finely Minced, Then "pasted"
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Black Pepper
• FOR THE SOUP:
• 2 Tablespoons Olive Oil
• 4 whole Medium Carrots, Peeled And Diced
• 4 stalks (Medium Size) Celery, Diced
• 1 whole Medium Onion, Peeled And Diced
• 2 cloves Garlic, Finely Minced
• 1 can (49 1/2 Oz. Size) Low Sodium Chicken Broth
• 6 cups Water
• 1 teaspoon Kosher Salt
• 1 bag (13 Oz. Size) Frozen Cheese Tortellini
• 1 bag (6 Oz. Size) Baby Spinach
• 1/4 cups Chopped Fresh Parsley
• Kosher Salt And Black Pepper To Taste
• Extra Grated Pecorino Romano OR Parmesan Cheese For Sprinkling Over Top

1. For the meatballs, combine the beef, Romano cheese, chopped parsley, eggs, garlic, salt, and pepper to taste in a medium bowl. Mix with a wooden spoon or your hands until just combined.
2. Preheat the oven to 350 F. Spray a rimmed baking pan with non-stick cooking spray.
3. Form the meatball mixture into 1" meatballs and place on the prepared pan. Bake, uncovered at 350 F for 15-20 minutes or until meatballs are cooked through. Remove from oven. If you'd like a little more "brown" on the outside once the meatballs are cooked through, give them a toss in a non-stick skillet over medium high beat to sear the outsides. That's what I usually do. Set meatballs aside.
4. Heat the olive oil in a Dutch oven over medium-high heat. Add the carrots, celery and onions and cook, stirring, until just softened, about 5 minutes. Add the minced garlic, and cook, stirring constantly, for 1 minute.
5. Pour in the broth, water and kosher salt. Bring to a boil, then reduce the heat to medium low, cover the pot and let the mixture simmer for 5 minutes.
6. Add the cooked meatballs to the pot and simmer the soup until the meatballs are just heated through, about 2 minutes.
7. Add the frozen tortellini and cook until they float to the top, about 8-10 minutes. Add the spinach and parsley. Cook, stirring, until the spinach is wilted, about 1 minute.
8. Season the soup with salt and pepper to taste.
9. Serve topped with a sprinkling of grated Pecorino Romano or Parmesan cheese.
10. Makes 8 servings.
11. Adapted from Food Network Magazine.

meatballs, ground beef, parmesan cheese, ubc, eggs, garlic, kosher salt, black pepper, olive oil, carrots, stalks, onion, garlic, chicken broth, water, kosher salt, frozen cheese tortellini, spinach, ubc, kosher salt, parmesan cheese

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