Italian Stracciatella with Mini Meatballs, Tender Cheese Tortellini and Baby Spinach
- prep time1 min
- total time 8 min
- serves 4-6
This flavourful soup from Nadia G. eats like a meal!
handful parsley, finely minced
big pinch of Greek oregano
1 clove garlic, minced
⅓ cup parmesan cheese, finely grated
1 tsp Italian seasoned breadcrumbs
¼ lb(s) ground pork, Boston butt
¼ lb(s) ground sirloinSoup
6 cup “Liquid Gold” Chicken broth (see recipe)
pinch sea salt
1 cup fresh baby spinach
Parmesan cheese, freshly grated for topping
1. In a bowl, combine the egg, parsley, Greek oregano, garlic, parmesan and Italian seasoned breadcrumbs. Mix together. Add the Boston butt and sirloin and mix for a coupla seconds more until flavors are incorporated into meat, don’t over-mix. Roll into tiny balls the size of marbles.Soup
1. Bring the chicken broth to a simmer in a large pot. Throw in the mini meatballs and tortellini. Simmer for 8 minutes.
2. In a small bowl, beat together the egg and sea salt. Slowly stream the egg into the pot while whisking the broth quickly with a fork to form stracciatella.
3. Place a portion of the baby spinach in a soup bowl. Pour hot soup over spinach and top with freshly grated parmesan.