Nutrition balance score
Good
Glycemic Index
44
Low
Nutrition per serving
Calories1474.5 kcal (74%)
Total Fat65.7 g (94%)
Carbs153.2 g (59%)
Sugars10.9 g (12%)
Protein77.1 g (154%)
Sodium2732.8 mg (137%)
Fiber11.8 g (42%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Ā¼ cupgrated parmesan cheese
plus more for topping
Ā¼ cupfresh parsley
chopped
1egg
large, lightly beaten
1clove garlic
grated
kosher salt
freshly ground pepper
2 tablespoonsextra-virgin olive oil
2carrots
diced
2stalks celery
diced
1 quartlow-sodium chicken broth
1 x 9 ouncecheese tortellini
refrigerated
4 cupsbaby spinach
loosely packed
Instructions
Step 1
Combine the beef, parmesan, 2 tablespoons parsley, the egg, garlic, 1/2 teaspoon salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs; set aside.
Step 2
Heat the olive oil in a pot or Dutch oven over medium-high heat. Add the meatballs and cook, turning, until golden, 3 to 4 minutes; remove to a plate. Add the carrots and celery to the pot; cook, stirring, until just softened, about 5 minutes. Add the broth and 3 cups water; bring to a boil. Return the meatballs to the pot along with the remaining 2 tablespoons parsley and 1/2 teaspoon salt. Simmer until the meatballs are just cooked through, about 2 minutes.
Step 3
Add the tortellini and cook until they float to the top, about 4 minutes. Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper. Top with more parmesan.
Notes
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