Italian Wedding Soup with Cheese Tortellini

Several years ago my good friend Kate Lawson, former food writer for The Detroit News shared her Italian Wedding soup recipe with my daughter. It quickly became one my families favorites. I have of course altered it to be my own & to suit our taste buds over the years. Hers was of course dynamite, but I love to be creative in the kitchen.

Pro Tip: I always use fresh veggies from the garden or the farmers market if in season & if not I purchase them. Fresh veggies always give a much fresher flavor to this delicious soup!

Meatballs:

1 pound lean ground beef
1 small red onion minced- about ½ cup
1 egg (farm fresh are best)
¼ cup shredded parmesan cheese
1 fresh clove of garlic, minced
1 TBSP Italian Seasoning- see my recipe here: https://bit.ly/3dRCzIW
½ tsp Himalayan sea salt
½ tsp fresh ground pepper

  1. In a large bowl mix all ingredients until evenly blended.
  2. Form into walnut size or 1” balls.
  3. Place on a cookie sheet and place in the fridge for 30 minutes until firm.
    Makes approximately 24-28 meatballs.

While the meatballs are setting, start soup.

1 TBSP butter
2 TBSP extra virgin olive oil
1 cup sliced baby carrots- cut into ¼ inch coins
½ cup minced red onion, packed
1 fresh clove of garlic, minced
1- 48oz container of beef broth
4-6 tomatoes pureed to make 2 cups OR 1- 16 ounce can of diced tomatoes or sauce
(I like to use either a variety of Heirloom tomatoes or Roma’s)
½ cup grated parmesan cheese
½ tsp Himalayan sea salt
½ tsp fresh ground pepper
1- 16 ounce bag of 5 cheese tortellini
1 cup baby spinach, packed

  1. In a large pot put oil, butter, onions, carrots, and minced garlic in. Cook on medium heat for approximately 7-10 minutes or until veggies are fork tender.
  2. Add meatballs into veggie mixture, mix thoroughly, and sauté meatballs until golden brown on outside- approximately 10 minutes.
  3. Add broth, tomato puree, parmesan cheese, salt & pepper; stir until thoroughly blended, cover and cook for 30 minutes on medium heat stirring occasionally bringing to a low boil.
  4. Add tortellini and spinach, stir in and cook for 7 minutes.

This is a hearty soup and is delicious served with fresh Italian bread. Sprinkle a bit of freshly grated parmesan cheese on top & enjoy!

What’s your favorite soup? Tell me in the comments!

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Happy day friends,
Jean

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