Tuesday, January 7, 2014

Tortellini-Meatball Soup

The only thing I love about winter is anything that helps keep me warm! Sweaters, boots, a nice fire, and especially warm comfort foods! Fall and winter are the best time of year to break out some of my favorite meals - chili and cornbread, beef stew with yeast rolls, potato soup, corn chowder ... well, basically any kind of soup. The recipe I'm sharing with you today combines classic, delicious flavors into a hearty soup. I have to say, we really love this meal. Our thirteen-year-old tried out several adjectives (some real, some imagined) like "deliciousness" and "awesome" before I settled on the boring yet descriptive name.

Tortellini-Meatball Soup

Chicken Meatballs
1 pound ground chicken
1/4 cup bread crumbs
2 tablespoons chopped parsley
3 cups spinach, finely chopped
1 clove garlic, chopped
1/4 teaspoon each, salt and pepper
1/2 teaspoon Italian seasoning
1 egg

1 package (9 oz) refrigerated cheese tortellini
1 carton (32 oz) chicken stock
1 carton (32 oz) organic tomato soup
1 cup red pepper puree
1/4 cup cream
salt and pepper, to taste
1/2 teaspoon Italian seasoning

In a bowl, mix together the meatball ingredients. Form into small, bite-size meatballs. Place on a wax paper-covered baking sheet.

Meanwhile, in a stew pot bring the stock to a boil, then drop in the meatballs. Cook for 1-2 minutes, and stir in the tomato soup, red pepper puree and seasonings. Bring back to a boil. Stir in tortellini and cook for 7 minutes longer. Remove from heat and stir in cream. Serve sprinkled with Parmesan cheese, if desired.

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