TURKEY MEATBALL TORTELLINI SOUP WITH SPINACH - SKINNYTASTE
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.
Provided by Gina
Categories Soup
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 6
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 271 kcal, CarbohydrateContent 26 g, ProteinContent 20 g, FatContent 9 g, SaturatedFatContent 1 g, CholesterolContent 89 mg, SodiumContent 1064 mg, FiberContent 3 g, SugarContent 3 g
ITALIAN BEEF AND SPINACH MEATBALLS (FREEZER FRIENDLY ...
These amazing Italian Beef and Spinach Meatballs would make my husband's Italian family proud! I snuck some spinach in the meatball mix, but I promise even the pickiest of eaters will love them!
Provided by Gina
Categories Dinner
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 6
Number Of Ingredients 14
Steps:
- Wet bread with just enough water (or milk) to wet and then mash up with your hands.
- Add to large bowl and combine with chopped beef, chopped spinach, egg, garlic, parsley, grated cheese, salt and pepper. Mix all ingredients well until thoroughly combined.
- Using a 1/4 cup measuring cup, measure meat and then divide in two so that each meatball is 1/8th of a cup. Roll into little meatballs.
- Make the sauceL In a large pot, add 1 teaspoon olive oil and heat on medium heat.
- When hot add smashed garlic.
- When garlic is golden brown, about 1 to 2 minutes add the tomatoes, onion, salt and pepper and cover, reduce heat to low.
- Meanwhile, in a large nonstick skillet, add 1 tbsp olive oil on low heat.
- When oil is hot add as many meatballs that will fit, cook on low, turning often so that all side get browned. Cook until the centers are cooked through.
- When finished, place on a dish lined with paper towels to blot any excess oil. Drop meatballs into sauce and continue cooking the remaining meatballs, repeating the process. When all meatballs are in the sauce, simmer for an additional 15 minutes. Discard onion and serve.
Nutrition Facts : ServingSize 5 meatballs w/ 4.5 oz sauce, Calories 259 kcal, CarbohydrateContent 15 g, ProteinContent 20.5 g, FatContent 10.5 g, SaturatedFatContent 4 g, CholesterolContent 81 mg, SodiumContent 512.5 mg, FiberContent 2 g, SugarContent 5.5 g
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