Best Meatball Tortellini Recipes

MEATBALL-TORTELLINI SOUP

Steps:

• Combine the beef, parmesan, 2 tablespoons parsley, the egg, garlic, 1/2 teaspoon salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs; set aside.
• Heat the olive oil in a pot or Dutch oven over medium-high heat. Add the meatballs and cook, turning, until golden, 3 to 4 minutes; remove to a plate. Add the carrots and celery to the pot; cook, stirring, until just softened, about 5 minutes. Add the broth and 3 cups water; bring to a boil. Return the meatballs to the pot along with the remaining 2 tablespoons parsley and 1/2 teaspoon salt. Simmer until the meatballs are just cooked through, about 2 minutes.
• Add the tortellini and cook until they float to the top, about 4 minutes. Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper. Top with more parmesan.

ITALIAN MEATBALL AND CHEESE TORTELLINI SOUP

Steps:

• Melt the butter in a large pot over medium-high heat; cook the onion and garlic in the melted butter until tender, 5 to 7 minutes. Pour the beef stock into the pot; add the tomatoes, green beans, carrot, kale, Italian seasoning, and bay leaf. Bring the mixture to a boil. Stir in the meatballs and tortellini; return to a boil and cook another 5 minutes. Ladle into bowls and top each with about 1 teaspoon Parmesan cheese to serve.

MEATBALL TORTELLINI

Steps:

• In a 3-qt. slow cooker, combine meatballs and tortellini. In a large bowl, whisk soup, water and Creole seasoning. Pour over meatball mixture; stir well., Cook, covered, on low until tortellini are tender, 3-4 hours. Add vegetables during last half-hour of cooking.

MEATBALL TORTELLINI SOUP

Steps:

• In a large saucepan, bring broth to a boil. Add meatballs. Reduce heat; cover and simmer for 5 minutes. , Add the spinach, tomatoes and corn; cover and simmer for 5 minutes. Add the tortellini, salt and pepper; cover and simmer for 3 minutes or until tortellini is tender.

MEATBALL AND TORTELLINI SOUP

Steps:

• Mix beef, pork, onion, and parsley together in a bowl. Season liberally with salt and some black pepper. Roll into small meatballs.
• Bring beef broth to a boil in a large pot. Pour in tomato sauce. Add meatballs to the boiling soup. Reduce heat to medium and simmer, skimming off oily residue occasionally, about 1 hour. Add potatoes, onion, kale, green beans, carrots, garlic, basil, and Italian seasoning; simmer until vegetables are tender, 30 minutes to 1 hour.
• Stir in frozen tortellini and continue to cook until heated through, about 10 minutes more.

CHICKEN MEATBALL AND TORTELLINI SOUP - TYLER FLORENCE

Steps:

• Preheat the oven to 375 degrees F. Prepare meatballs by combining loose ground chicken meat (discard casings, if using sausages), bread crumbs, milk, egg, parsley, and the 1/4 cup Parmigiano-Reggiano in a large mixing bowl. Season with salt and pepper, then mix until fully combined. Using a small ice cream scoop, make balls and set on a roasting tray. Drizzle lightly with oil and sprinkle with 2 tablespoons Parmigiano-Reggiano. Roast in the preheated oven for 15 to 20 minutes, until golden brown and caramelized.
• While the meatballs are roasting, prepare the soup. Set a large stockpot over medium heat. Add a 2-count of oil (about 2 tablespoons), the garlic, and thyme. Gently saute until fragrant, about 2 minutes. Add carrot, onion, and celery. Season with salt and cook for 5 to 7 minutes. Pour in chicken broth and add peppercorns, the 2 tablespoons parsley, and bay leaf. Bring to a boil and then reduce heat and simmer for 25 minutes.
• Once meatballs are cooked, scrape them into the pot of chicken soup and add tortellini. Bring to a boil and cook for 2 to 3 minutes to allow the flavors to come together. Remove peppercorns and bay leaf. Season with salt and peppers and serve in shallow bowls. Sprinkle with parsley and grated Parmigiano-Reggiano. Garnish each bowl with a parsley sprig and serve with some torn pieces of crusty bread.

ITALIAN MEATBALL TORTELLINI SOUP

Steps:

• 1. Put the thawed meatballs in a 6 quart crockpot.
• 2. In a large bowl, mix the other ingredients except the tortellini, baby spinach and parmesan cheese. Don't forget the salt and pepper. Pour the soup mixture over the meatballs. Cover and cook on high for one hour.
• 3. Then add the tortellini, stir well and cook one more hour.
• 4. Add the baby spinach, stir and cook another 15 mins or until wilted. ( do not cook this too long or your tortellini will be mushy)
• 5. To serve: Add a little shaved parmesan in the bottom of your serving bowls. ladle the soup in the bowls and add a little more shaved parmesan cheese on top. Serve and enjoy

ITALIAN MEATBALL & TORTELLINI SOUP

Steps:

• 1. Thoroughly mix ground beef and italian sausage together and shape into bite-sized meatballs. Fry meatballs in large skillet, turning frequently, until browned. Drain fat from meatballs.
• 2. You may cook this soup in a large crockpot, or in a large kettle on top of the stove.
• 3. Place the meatballs, beans, tomatoes, diced onion, minced garlic, beef base, italian seasoning, parsley, and water into crockpot, on high heat. (If using a kettle on the stove, cook on medium heat)
• 4. When soup is simmering in the crockpot (about 2-3 hours), add in the tortellini and the italian vegetables. Soup will need to be brought back up to a good simmer before serving. (If using a kettle, add tortellini and italian vegetables after soup has boiled for about 15 minutes. Return soup to a boil, reduce heat, and let simmer for about another 30 minutes before serving.)
• 5. I serve this hearty soup with a nice heated loaf of Italian or French bread, warmed hard rolls, or sometimes garlic toast.

SAUCY TORTELLINI AND MEATBALL SOUP #A1

Steps:

• Heat oven to 350 degrees F. Line a cookie sheet with no-stick aluminum foil or spray with no-stick cooking spray. Set aside.
• In a large bowl, combine the ground turkey, breadcrumbs, egg, granulated garlic and 2 tablespoons of the Parmesan cheese. Mix well. Form into 1 1/2" meatballs and place on prepared cookie sheet. Bake for 20-25 minutes or until starting to brown. remove from oven and set aside.
• Meanwhile, place a 4-5 quart Dutch oven over medium high heat. Add the olive oil and sausage. Cook, stirring often, for 4-5 minutes or until sausage is starting to brown. Add the onion, green pepper, zucchini and garlic. Mix well and cook for 6-8 minutes or until vegetables are crisp/tender.
• Add the chicken broth and A-1 Sauce and bring to a simmer. Add the tortellini and cook for 5-6 minutes.
• Add the spinach, tomatoes and the cooked meatballs. Mix well and cook another 5-6 minutes or until tortellini is cooked through.
• Top each serving with remaining Parmesan cheese.

EASY TORTELLINI MEATBALL SOUP

Steps:

• In a large stock pot, place garlic and olive oil on medium heat, stirring constantly until garlic is browned; about 3 minutes. Add onions and carrots and continue stirring for 4 - 5 minutes or until vegetables become soft. In the meantime, in a medium pot, cook tortellini according to package; set aside. Add chicken broth to carrot onion mixture and bring to a simmer. Place meatballs in a microwave save container to thaw. After thawed, dice into halves or thirds. Add to onion carrot mixture. Add pepper flakes, thyme, Tabasco and tomatoes. Bring to a simmer for 5 minutes or until thoroughly heated; add salt and pepper to taste. Top with parmesan cheese and basil. Serve piping hot with French bread.

TORTELLINI MEATBALL STEW

Steps:

• In a large bowl, combine the egg, spinach, bread crumbs, salt and pepper. Crumble beef over mixture and mix well. Shape into 3/4-in. balls. , In a large saucepan, brown meatballs in batches in 1 tablespoon oil; drain. Remove meatballs and keep warm. , In the same pan, saute onion in remaining oil for 2 minutes. Add celery and carrots; saute 2 minutes longer. Stir in the broth, beans, tomatoes, basil and oregano. Add meatballs; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Return to a boil. Add tortellini; cook for 7-9 minutes or until tender, stirring several times. Garnish with Parmesan cheese.

EASY MEATBALL TORTELLINI SOUP

Steps:

• Pour cans of broth into large soup pot.
• Cover and heat over medium heat until simmering.
• Meanwhile, mix ground beef, egg, bread crumbs, salt and pepper.
• Form into 3/4" balls.
• Drop into simmering broth and cook through, about 5 minutes.
• Add frozen tortellini and cook another 7 minutes.
• Add spinach and heat a few more minutes.
• If you'd like, top with grated Parmesan.

MEATBALL TORTELLINI STEW

Steps:

• Combine the beef, spinach (very well drained), bread crumbs, egg, salt and pepper.
• Shape into 1-inch balls.
• Heat oil in Dutch oven; add meatballs.
• Brown on all sides, rolling them around.
• Remove and reserve.
• Add the onion to the pot.
• Cook, stirring until soft.
• Stir in the broth, tomatoes, with their liquid (break up with spoon), beans, oregano and basil.
• Cover, simmer for 10 minutes.
• Add carrots and celery, simmer for 10 minutes or until vegetables are tender.
• Add tortellini. and simmer for 5 minutes.
• Return meatballs to the stew and simmer for 10 minutes.
• Serve steaming hot with Parmesan cheese on top.

MEATBALL AND TORTELLINI SOUP

Steps:

• Preheat oven to 375. Prepare meatballs by combining loose ground chicken meat (discard casing, if using sausages), bread crumbs, milk, egg, parsley, and the 1/4 cup Parmigiano-Reggiano in a large mixing bowl. Season with salt and pepper, then mix until fully combined. Using a small ice cream scoop, make balls and set on a roasting tray. Drizzle lightly with oil and sprinkle with the 2 tablespoons Parmigiano-Reggiano. Roast in the preheated oven for 15 to 20 minutes, until golden brown and caramelized. While the meatballs are roasting, prepare the soup. Set a large stockpot over medium heat. Add a 2-count of oil (about 2 tablespoons), the garlic, and thyme. Gently saute until fragrant, about 2 minutes. Add carrot, onion, and celery. Season with salt and cook for 5 to 7 minutes. Pour in the chcken broth and add peppercorns, the 2 tablespoons parsley, and bay leaf. Bring to a boil and then reduce heat and simmer for 25 minutes. Once the meatballs are cooked, scrape them into the pot of chicken soup and add tortellini. Bring to a boil and cook for 2 to 3 minutes to allow the flavors to come together. Remove peppercorns and bay leaf. Season with salt and pepper and serve in shallow bowls. Sprinkle with parsley and grated Parmigiano-Reggiano. Garnish wach bowl with a parsley sprig and serve with some torn pieces of crusty bread.

PRESSURE COOKER CHEESE TORTELLINI AND MEATBALL SOUP RECIPE - (4/5)

Steps:

• With the cookers lid off, heat oil on HIGH or "BROWN" until sizzling. Place onion in cooker and saute until translucent, about 5 min. Add celery, chicken stock, meatballs, tortellini, kale, garlic, lemon juice, sugar and basil. Securely lock pressure cooker and set for 5 minutes on HIGH. Perform a QUICK RELEASE to release pressure. Stir in heavy cream and add salt and pepper to taste ( I didn't think it needed any) Serve with crusty rolls and a salad.

TURKEY MEATBALL SPINACH TORTELLINI SOUP RECIPE - (4.5/5)

Steps:

• 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.

CROCK POT MEATBALL AND TORTELLINI SOUP

Steps:

• Directions: Pour beef broth in slow cooker and add beans (do not drain), diced tomatoes (do not drain), onion, garlic, celery, Italian seasoning and frozen meatballs. Set slow cooker on low for 6-8 hours. About 30-45 minutes before you're ready to eat, add frozen tortellini (or pasta). Allow to cook thoroughly. Add salt & pepper to taste (I usually add about a tsp. of table salt and ½ tsp of freshly ground black pepper). Ladle into bowls and top with grated Parmesan cheese.

MEATBALL CHEESE TORTELLINI SOUP RECIPE - (4.3/5)

Steps:

• Bring chicken stock to a boil. Add sliced carrots and let them boil while making meatballs. Process parmesan and bread crumbs until mostly processed. Add garlic and onions and process a bit. add meat, salt & pepper and process until mostly chunky. Process while adding milk in a stream. Don't overprocess or meatballs will be tough. use a scoop and roll meatballs. You can put directly into hot chicken stock and cook in soup, but I find it better if you roast the meatballs. Put them on a cookie sheet with some spacing. Bake at 400 degree till meatballs are brown and carmelized about 20 minutes. Add Torellini to boiling chicken stock and meatballs once they are cooked. Top with parmesan and serve.

MEATBALL TORTELLINI SOUP

Steps:

• In a large saucepan, bring broth to a boil. Add meatballs. Reduce heat; cover and simmer for 5 minutes. Add the spinach, tomatoes and corn; cover and simmer for 5 minutes. Add the totellini, salt and pepper; cover and simmer for 3 minutes or until tortellini is tender.

TORTELLINI MEATBALL SOUP

Steps:

• 1. Meatball Prep Preheat oven 400 Mix egg, spices, grated Parmesan cheese and bread crumbs, add to ground beef and form small meatballs Place on a greased baking sheet and bake for 10-15 minutes or until done, rotating once during baking Take out of oven and set aside
• 2. Parmesan Crisp topping Preheat oven to 450 Grease a large baking sheet Grate whole block of Parmesan cheese and mix with black pepper make palm sized heaping piles with the cheese on the baking sheet and gently pat down and spread out slightly Bake in oven until light brown and bubbly Remove from baking sheet immediately (will stick to sheet if you do not remove) and set aside to cool and harden
• 3. Soup broth and tortellinis In a large stock pot pour all of the broth, spices and bring to a boil Add the the tortellinis and meatballs to the boiling broth, allow to simmer until pasta is tender
• 4. Serving Place soup in a bowl with a Parmesan crisp on top