Ingredients
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10,1/2
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2,2
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2,1
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2,1
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1,2
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1,4
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1/8,1
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9
-
3
-
-
-
-
-
-
Directions
,This soup is AMAZING guys! Its so good and simple, perfect on these chilly nights. The Parmigiano-Reggiano rind is a MUST if you have one! It makes the broth so tasty and rich.,Kale and Potato Soup with Sausage,Chicken and Avocado Soup,Turkey Meatball and Ditalini Soup,Lebanese Lentil Soup,Lasagna Soup
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Steps
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1
Done
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Using Your (clean) Hands, Gently Mix All the Ingredients Well Until Everything Is Combined, |
|
2
Done
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Form Small Meatballs, About 1 Tbsp Each, You'll Get About 20 to 22. |
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3
Done
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in a Large Nonstick Pot or Dutch Oven, Melt the Butter Over Medium-Low Heat. |
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4
Done
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When Melted, Add the Celery, Onion, Carrot & Garlic., |
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5
Done
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Cover and Reduce Heat to Low and Cook For Approximately 8-10 Minutes Until Vegetables Begin to Soften. |
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6
Done
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Add the Chicken Broth and Parmesan Rind and Increase Heat to Medium-High and Bring to a Boil. |
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7
Done
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When Broth Boils, Season With Black Pepper to Taste. Reduce Heat to Medium and Gently Drop in the Meatballs. Cook About 4 Minutes. |
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8
Done
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Add the Tortellini and Simmer Until Cooked According to Package Directions, About 7 Minutes. |
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9
Done
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Once Cooked, Remove the Rind, and Add the Baby Spinach. Stir to Combine and Serve Topped With Fresh Grated Parmigiano Reggiano., |
