Meatball, Mushroom, and Tortellini Soup

At the end of long day or week, life calls for comfort food. This meaty, savory soup is totally comforting without ruining your waistline like more typical comfort foods (macaroni and cheese, fries, etc).

1 Tablespoon olive oil
1/4 onion, grated
1 clove garlic, grated
1/3 lb ground beef (5-7% fat)
3 Tablespoons bread crumbs
1/2 teaspoon chopped fresh thyme
salt and pepper
1 package sliced mushroom (cremini or button)
4 cups beef broth
1 can diced tomatoes
1 package mushroom (or any of your choice) fresh tortellini/ravioli
2 cups fresh spinach, roughly chopped
grated parmesan (optional), to taste

1. In a medium bowl, combine onion, garlic, beef, bread crumbs, thyme, a pinch of salt and a few grinds of pepper. Roll gently into 3/4-inch meatballs.

2. In a large pot or dutch oven, heat olive oil over medium heat. Add meatballs. Brown meatballs on all sides.

3. When meatballs are browned, add mushrooms. Stir gently so that the meatballs do not break. Cook the mushrooms till they are soft and brown, 3-4 minutes. Add broth and tomatoes. Bring to a low boil and turn heat to medium. Add pasta and cook according to directions. A minute before pasta is done, add spinach and stir.

4. Serve with a sprinkle of parmesan, (optional).

Printable version here.