Soups & Stewscountryliving5.0
Tortellini Meatball Soup with Crispy Panko Topping
Make this stick-to-your-ribs soup for a weeknight treat.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 1h👤 Lyda Jones Burnette📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking sheet
- ●bowl
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Make Crispy Panko Topping: Heat olive oil in a medium nonstick skillet over medium heat. Add garlic and cook ⏱️ 1 minute. Stir in panko breadcrumbs, and cook, stirring occasionally, until golden brown, 3 to ⏱️ 4 minutes; let cool. Stir in fresh basil and Parmesan. Season with kosher salt and freshly ground black pepper. Makes 1 3/4 cups.
garlic, chopped1 cloveKosher salt and freshly ground black pepper
2
Make Soup: Place beef, pork, egg, garlic, Parmesan, oats, and basil in a bowl. Season with salt and pepper. Gently combine ingredients using your hands. Shape into 36 (1-inch) balls; place on a rimmed baking sheet.
large egg, beaten1garlic, chopped1 clove
3
Heat oil in a large Dutch oven or pot over medium heat. Add onion, celery, and carrots. Season with salt and pepper. Cook, stirring occasionally, until tender, 10 to ⏱️ 12 minutes. Stir in stock and tomatoes, and bring to a boil. Reduce to a simmer, and stir in meatballs. Gently simmer, stirring frequently, ⏱️ 8 minutes. Stir in tortellini, and cook just until done, 6 to ⏱️ 8 minutes. Stir in kale, and cook until wilted, 2 to ⏱️ 3 minutes. Season with salt and pepper. Serve with Crispy Panko Topping alongside.
medium onion, chopped1carrots, chopped3
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