MEATBALL & TORTELLINI SOUP
Rick’s Meatball and Tortellini Soup
Makes 6 Bowls
1 pound Angus ground beef, 9/10 content
1/4 cup plain bread crumbs
shredded parmesan cheese
one teaspoon each salt and pepper
1 egg lightly beaten
Mix all ingredients in a bowl and form golf ball-sized meatballs. Place on parchment paper on a cookie sheet. Broil in oven on high for 6 to 8 minutes, or until browned on top. Then set aside.
2 oz olive oil
1 small onion, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, minced
1 15 oz can crushed tomatoes
1 15 oz can tomato sauce
1 Tbsp Italian seasoning
1 tsp. Each salt and pepper
1 package Rana brand, original cheese tortellini’s
32 oz beef broth
shredded parmesan cheese as desired
In a Soup pot, pour in extra virgin olive oil on medium heat. Then add onion, celery, and garlic. Saute for 4 to 5 minutes until softened. Add crushed tomato, tomato sauce, broth, seasoning, salt and pepper. Stir to mix ingredients, and bring to a boil, then lower heat to low. Now place meatballs into soup, then add the tortellini, cooking for 5 minutes. Add more broth if needed to keep a soup consistency. Serve into soup bowls and sprinkle the parmesan cheese over top.
Serve with garlic bread, and enjoy!