Meatball Tortellini Soup

When the temperature drops, there’s nothing like curling up on the couch with a bowl of hot, comforting soup.  This one fits the bill.  As an extra bonus, this soup is pretty healthy and great as a leftover meal the next day.  Add extra heat with the red pepper flakes.  If you are not a fan of ‘heat’ in your foods, than leave that ingredient out altogether. 

Meatball:
½ Pd. Hamburger
¼ C. Parmesan, grated
3 Garlic Cloves, minced
2 Tbsp. Parsley, minced
1 Egg, beaten

Soup:
¼ C. Parsley, minced
1 tsp. Celery Seed
2 Carrots, diced
1 Onion, diced
2 Garlic Cloves, minced
4 C. Spinach, chopped
1 tsp Italian Seasoning
6 C. Beef Broth
16 oz. Cheese Tortellini
1 tsp. Red Pepper Flakes (optional)
Vegetable Oil

Combine all ingredients for meatballs. Season with salt and black pepper. Form into balls. Heat oil in stock pot. Fry meatballs in batches until cooked through. Set aside. Add more oil if necessary to the pot. Add carrots, onions, garlic. Saute until softened. Add spinach. Cook about 5 minutes until wilted. Add broth. Bring to a boil. Add meatballs, parsley and tortellini. Simmer until tortellini float to the top and meatballs are heated through. Season with salt and pepper and red pepper flakes. Simmer for about 15 minutes.