MEATBALL AND TORTELLINI SOUP

Meatball and Tortellini Soup image

This soup is a mixture of my mother's recipe and my own adjustments. It is perfect for a cold day and is usually even better the next day. Simply put it back on the stove, add a little water if needed, and warm it up. There is a lot of prep, especially because of making the meatballs homemade, but it is so worth it. My very favorite soup and full of good ingredients! My kids and husband love it too! Serve with Parmesan cheese and toasted bread.

Provided by Leanne Wiechert

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 2h15m

Yield 8

Number Of Ingredients 16

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Ingredients

1 pound ground beef
½ pound ground pork
⅛ cup finely chopped onion
½ tablespoon dried parsley
salt and ground black pepper to taste
3 quarts beef broth
1 (8 ounce) can tomato sauce
3 small red potatoes, or more to taste, chopped
1 cup chopped onion
1 cup chopped kale
½ cup trimmed green beans
¾ cup diced carrots
1 tablespoon minced fresh garlic
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 pound frozen cheese tortellini

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.

Nutrition Facts : Calories 432.4 calories, Carbohydrate 42.3 g, Cholesterol 78.3 mg, Fat 16.9 g, Fiber 4.2 g, Protein 28.7 g, SaturatedFat 7.1 g, Sodium 1611.9 mg, Sugar 4.8 g