MEATBALL & TORTELLINI SOUP

Rick’s Meatball and Tortellini Soup

Makes 6 Bowls

Meatballs (15-20)

• 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.

Soup

• 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!