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Lemon, Tortellini & Meatball Soup

Libby with Lemony Thyme
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

For meatballs...

  • 1 pound ground chicken
  • 1 large egg
  • 1/4 cup dry breadcrumbs
  • 1 tsp. salt
  • 2 tsp. lemon zest
  • 1 tsp. fresh rosemary fine minced or 1/2 tsp. dried rosemary, ground
  • 1/2 tsp. dried oregano

For soup...

  • 2 Tbl. olive oil divided
  • 1 medium onion chopped
  • 2 celery stalks sliced
  • 3 carrots thinly sliced
  • 2 garlic cloves minced
  • 8 cups chicken broth
  • 3 - 4 Tbl. lemon juice
  • 2 tsp. lemon zest
  • 1 tsp. fresh rosemary fine minced or 1/2 tsp. dried rosemary, ground
  • 1/2 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 9- ounce pkg. fresh tortellini such as Buitoni
  • 2 handfuls fresh spinach leaves

For the garnish...

  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh flat-leaf parsley

Instructions
 

  • Combine meatball ingredients. Shape into 1-inch balls (about 3 dozen). In a Dutch oven over medium heat, sauté meatballs in 1 Tbl. olive oil in batches until browned. Remove using a slotted spoon and reserve.
  • Add 1 Tbl. olive oil, onion, celery and carrots to Dutch oven and sauté over medium-high heat for 5-6 minutes until tender or choose a low and slow method and sauté them over medium-low heat, covered for 15 minutes. Add in garlic and stir another minute. Stir in broth, lemon juice, 2 tsp. lemon zest, 1 tsp. fresh rosemary (or 1/2 tsp. dried), oregano, salt & pepper. Bring to a boil, stirring occasionally. Add tortellini and reserved meatballs. Reduce heat to medium; simmer, stirring occasionally, 8-10 minutes or until pasta is tender. Just before serving add the fresh spinach leaves.
  • Garnish with freshly grated Parmesan cheese and parsley.