Meatball and Tortellini Soup

This soup is a mixture of my mother's recipe and my own adjustments. It is perfect for a cold day and is usually even better the next day. Simply put it back on the stove, add a little water if needed, and warm it up. There is a lot of prep, especially because of making the meatballs homemade, but it is so worth it. My very favorite soup and full of good ingredients! My kids and husband love it too! Serve with Parmesan cheese and toasted bread.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr 15 mins
• Calories: 432 Calories

Ingredients

• 1 cup chopped onion
• 1 (8 ounce) can tomato sauce
• 1 tablespoon Italian seasoning
• 1 tablespoon chopped fresh basil
• salt and ground black pepper to taste
• 1 pound ground beef
• ½ pound ground pork
• ¾ cup diced carrots
• 1 cup chopped kale
• 1 tablespoon minced fresh garlic
• ½ tablespoon dried parsley
• 3 quarts beef broth
• 1 pound frozen cheese tortellini
• ⅛ cup finely chopped onion
• 3 small red potatoes, or more to taste, chopped
• ½ cup trimmed green beans

Recipe Instructions

Step 1

Mix beef, pork, onion, and parsley together in a bowl. Season liberally with salt and some black pepper. Roll into small meatballs.

Step 2

Bring beef broth to a boil in a large pot. Pour in tomato sauce. Add meatballs to the boiling soup. Reduce heat to medium and simmer, skimming off oily residue occasionally, about 1 hour. Add potatoes, onion, kale, green beans, carrots, garlic, basil, and Italian seasoning; simmer until vegetables are tender, 30 minutes to 1 hour.

Step 3

Stir in frozen tortellini and continue to cook until heated through, about 10 minutes more.