Turkey Meatball Spinach Tortellini Soup

Name: Turkey Meatball Spinach Tortellini Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 10 oz 93% ground turkey; 2 tbsp seasoned whole wheat breadcrumbs; 2 tbsp grated Parmesan cheese (Parmigiano Reggiano); 2 tbsp parsley (finely chopped); 1 large egg; 1 clove garlic (minced); 1/8 tsp kosher salt; 1/2 tbsp unsalted butter; 2 stalks of celery (chopped); 1 small onion (chopped); 1 large carrot (peeled and chopped); 2 cloves garlic (minced); 4 14.5 oz cans reduced-sodium chicken broth; 1 small Parmigiano-Reggiano rind (optional); 9 oz fresh spinach cheese tortellini (refrigerated ); 3 cups baby spinach (loosely packed ); fresh grated Parmigiano-Reggiano (for topping); ground black pepper, to taste

This easy, kid-friendly soup is a great way to warm up on a cold winter night. One large bowl is under 300 calories and is very satisfying.

⏱ 50 menit 🔨 Persiapan 15mnt 🔥 Masak 35mnt 📊 Sedang 🍽 6 porsi 👁 40

Langkah-langkah

Combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt and parmesan cheese.
Using your (clean) hands, gently mix all the ingredients well until everything is combined.
Form small meatballs, about 1 tbsp each, you'll get about 20 to 22.
In a large nonstick pot or Dutch oven, melt the butter over medium-low heat.
When melted, add the celery, onion, carrot & garlic.
Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
Add the chicken broth and Parmesan rind and increase heat to medium-high and bring to a boil.
When broth boils, season with black pepper to taste. Reduce heat to medium and gently drop in the meatballs. Cook about 4 minutes.
Add the tortellini and simmer until cooked according to package directions, about 7 minutes.
Once cooked, remove the rind, and add the baby spinach. Stir to combine and serve topped with fresh grated Parmigiano Reggiano.