Turkey Meatball Spinach Tortellini Soup Recipe 455

TURKEY MEATBALL SPINACH TORTELLINI SOUP

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.

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.

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.

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.

CONTEST-WINNING TURKEY MEATBALL SOUP

Steps:

• In a large saucepan, bring the broth, celery and carrot to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, in a small skillet, saute onion in butter until tender. Transfer to a large bowl. Add the egg, bread crumbs, parsley, Worcestershire sauce and pepper. Crumble turkey over mixture and mix well. Shape into 1-in. balls., Add meatballs to the simmering broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until no meat is longer pink. Add noodles. Cover and simmer for 5 minutes or until noodles are tender.

TURKEY MEATBALL SPINACH TORTELLINI SOUP RECIPE

Steps:

• Combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt and parmesan cheese.
• Using clean hands, gently mix all the ingredients well until everything is combined.
• Form small meatballs, about 1 tablespoon each.
• 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 to 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 for about 4 minutes.
• Add the tortellini and simmer until cooked according to package directions.
• Once cooked, remove the rind, and add the baby spinach. Stir to combine and serve topped with fresh grated Parmigiano Reggiano.

THE PERFECT TURKEY MEATBALL TORTELLINI SOUP WITH SPINACH

Steps:

• 1. Combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt, and parmesan. 2. Using your (clean) hands, carefully mix all the ingredients together until everything is combined. 3. Form small meatballs, about 1 tablespoon each. You get about 20 to 22. 4. In a large nonstick saucepan or a Dutch oven, melt the butter over medium heat. 5. After melting, add celery, onion, carrot and garlic. 6. Cover and reduce heat and cook for about 8-10 minutes until the vegetables are soft. 7. Add the chicken broth and parmesan bowl and raise the heat to medium-high and bring to a boil. 8. When the broth is boiling, add black pepper to taste. Reduce the heat to medium and carefully drop the meatballs. Let simmer for 4 minutes. 9. Add the tortellini and cook for about 7 minutes, until cooked according to the directions in the package. 10. After cooking, remove the shell and add the baby spinach. Stir to combine and serve with freshly grated Parmigiano Reggiano.

TURKEY TORTELLINI SOUP

Steps:

• In a large stockpot, combine carrot, onion, celery, parsley, peppercorns, and bay leaf. Add the turkey carcass and enough water to fully cover. Bring to a gentle simmer for at least 1 hour and up to 2 1/2 hours for full flavor. Strain through a fine-mesh sieve; discard solids and de-grease. (Broth may be refrigerated, covered, for up to a week.)
• In a large pot, bring 8 cups turkey broth to a boil and season with salt. Add spinach leaves and turkey meat; simmer until spinach wilts, about 2 minutes.
• Meanwhile, as the turkey broth comes to a boil, cook tortellini according to package instructions in a separate pot. Drain, and add to turkey broth just before serving.