4 (14.5 oz) cans reduced sodium chicken broth (I used Swansons)
1 small Parmigiano Reggiano rind (optional)
9 oz refrigerated spinach cheese tortellini (Buitoni)fresh ground black pepper, to taste
Instructions
Combine the ground turkey, breadcrumbs, egg,
parsley, garlic, salt and parmesan cheese.
Using your (clean) hands, gently mix all the
ingredients well until everything is combined.
Form small meatballs, about 1 tbsp each, you'll
get about 20 to 22.
In a large nonstick pot or Dutch oven, melt the
butter over medium low heat. When melted, add the
celery, onion, carrot & garlic. Cover and reduce
heat to low and cook for approximately 8 10
minutes until vegetables begin to soften.
Add the chicken broth and parmesan rind and
increase heat to medium high and bring to a boil.
When broth boils, season with black pepper to
taste. Reduce heat to medium and gently drop in
the meatballs. Cook about 4 minutes.
Add the tortellini and simmer until cooked
according to package directions, about 7
minutes.
Once cooked, remove the rind, and add the baby
spinach. Stir to combine and serve topped with
fresh grated Parmigiano Reggiano.
Originally Submitted
12/30/2014
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