Tuesday, June 15, 2010

Italian Meatball & Tortellini Soup

Well ... given that today started out so dark and gloomy I decided I was going to make soup for dinner. I didn't want to go to the store so I pulled together ingredients from home ... this is what I came up with! Cheers :-)

Italian Meatball & Tortellini Soup
  • 2 tablespoons olive oil
  • ¾ cup diced onion
  • 1 tablespoon minced fresh garlic
  • 5 cups beef stock
  • 1 (14 ounce) can diced tomatoes
  • 1/2 cup edamame
  • 1/2 cup diced carrots
  • ½ teaspoon each: marjoram, thyme, rosemary, & oregano
  • 3 tablespoons fresh basil, diced
  • 1 bay leaf
  • ½ pound frozen, cooked Italian-style meatballs - thawed
  • About 36 cheese tortellini
  • Parmesan cheese, for garnish
  1. Heat oil in a large pot over medium-high heat; cook the onion and garlic in the oil until tender, 5 to 7 minutes. Pour the beef stock into the pot; add the tomatoes, carrots, edamame, spices, and bay leaf. Bring the mixture to a boil. Stir in the meatballs and simmer for about 30-40 minutes. (I cut the meatballs into quarters so it was easier form the kiddos to eat)
  2. Return to a boil, add tortellini and cook another 3-5 minutes. Ladle into bowls and top with Parmesan cheese to serve.  (Serves 4)

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