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Instructions:
Prepare the Meatballs
- In a large mixing bowl, combine ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried oregano, dried basil, salt, and pepper.
- Mix until well combined, then shape the mixture into small meatballs, about 1 inch in diameter.
Cook the Meatballs
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add the meatballs in batches and cook until browned on all sides, about 5-7 minutes.
- Remove the meatballs from the pot and set aside.
Prepare the Soup Base
- In the same pot, add chopped onion, carrots, and celery.
- Cook until vegetables are softened, about 5 minutes.
- Add minced garlic, dried oregano, dried basil, bay leaf, salt, and pepper.
- Cook for an additional 2 minutes, stirring occasionally.
Add Broth and Simmer
- Pour in the beef or chicken broth, scraping the bottom of the pot to release any browned bits.
- Bring the soup to a simmer over medium heat.
Cook the Tortellini
- Once the soup is simmering, add the cheese tortellini and cooked meatballs back into the pot.
- Allow the soup to simmer for about 10 minutes, or until the tortellini is cooked through and the meatballs are heated.
Serve
- Ladle the hot soup into bowls and garnish with chopped fresh parsley.
- Serve with grated Parmesan cheese on the side, if desired.
- Enjoy your delicious Meatball Soup with Cheese Tortellini!