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Italian Meatball Tortellini Soup




Source of Recipe


Chicago Tribune


List of Ingredients




Meatballs (see recipe below)
2 each, small: onions, carrots, cut into 1/4-inch dice
1 large can (49 1/2 ounces) chicken broth
3/4 cup fresh or frozen cheese tortellini
1 1/2 tsps. dried basil
1/8 tsp. crushed red pepper
1 small zucchini, cut into 1/4-inch slices
3 ounces Swiss chard or spinach, stems trimmed, leaves thinly sliced
Freshly ground black pepper to taste
Freshly grated Parmesan, preferably Parmigiano-Reggiano, for serving

Meatballs:
8 ounces ground meat, preferably mix of beef, pork and veal
1 1/2 ounces Parmesan cheese, preferably Parmigiano-Reggiano, halved
1 slice white bread, quartered
1 small onion, halved
3 Tbsps. milk
1/4 tsp. salt



Recipe



1. For meatballs, mince cheese, bread and onion in food processor; add milk, salt and meat. Process until just combined. Gently roll mixture into 25 small meatballs by hand or form with small scoop.

2. For soup, heat onions, carrots, broth, tortellini, basil and red pepper to a boil in Dutch oven. Reduce heat to simmer; add meatballs. Cook until tortellini is almost tender, about 10 minutes, or according to package instructions. Add zucchini, Swiss chard and ground pepper; cook until zucchini is tender, about 3 more minutes. Taste; adjust seasoning. Soup can be made three days ahead, refrigerated (it does not freeze well) and reheated. If soup is too thick, add water until it is the desired consistency. Serve hot; pass Parmesan cheese separately.