Italian Stracciatella with Mini Meatballs, Tender Cheese Tortellini and Baby Spinach

This flavourful soup from Nadia G. eats like a meal!
Directions for: Italian Stracciatella with Mini Meatballs, Tender Cheese Tortellini and Baby Spinach

Ingredients

Meatballs

1 egg

handful parsley, finely minced

big pinch of Greek oregano

1 clove garlic, minced

cup parmesan cheese, finely grated

1 tsp Italian seasoned breadcrumbs

lb(s) ground pork, Boston butt

lb(s) ground sirloin

Soup

6 cup Liquid Gold Chicken broth (see recipe)

Mini tortellini

1 egg

pinch sea salt

1 cup fresh baby spinach

Parmesan cheese, freshly grated for topping

Directions

Meatballs

1. in a bowl, combine the egg, parsley, Greek oregano, garlic, parmesan and Italian seasoned breadcrumbs. Mix together. Add the Boston butt and sirloin and mix for a coupla seconds more until flavors are incorporated into meat, dont over-mix. Roll into tiny balls the size of marbles.

Soup

1. Bring the chicken broth to a simmer in a large pot. Throw in the mini meatballs and tortellini. Simmer for 8 minutes.

2. in a small bowl, beat together the egg and sea salt. Slowly stream the egg into the pot while whisking the broth quickly with a fork to form stracciatella.

3. Place a portion of the baby spinach in a soup bowl. Pour hot soup over spinach and top with freshly grated parmesan.

See more: Soup, Main, Dinner, Italian, Beef, Pork, Pasta, Winter, Fall