Description
This hearty Spring Meatball Soup combines savory leftover meatballs, fresh vegetables, and tender tortellini in a flavorful chicken stock. Enhanced with lemon zest and dill, it delivers a comforting, nutritious meal perfect for springtime.
Ingredients
Scale
Soup Base Ingredients
- 1 tbsp olive oil
- 2 carrots, finely chopped
- 400g can white beans, drained and rinsed
- 1 litre good-quality chicken stock
Main Ingredients
- 20 leftover meatballs
- 200g leftover tomato sauce
- 200g frozen peas
- 250g spinach & ricotta tortellini
- 200g spinach
Garnishes
- 1 lemon, zested and cut into wedges
- Small handful of dill, finely chopped
- Parmesan, to serve
- Crusty bread, to serve
Instructions
- Heat the oil and cook the carrots: Warm the olive oil in a deep saucepan over medium heat. Add the finely chopped carrots and cook for 4-5 minutes until they begin to soften and develop some color.
- Add beans and stock: Stir in the drained white beans and pour in the chicken stock. Bring the mixture to a gentle simmer to infuse the flavors together.
- Incorporate meatballs, sauce, and peas: Add the leftover meatballs and tomato sauce to the simmering soup. Then, add the frozen peas and allow the soup to bubble gently for a few minutes to heat through.
- Cook tortellini and spinach: Stir in the spinach & ricotta tortellini and cook for about 2 minutes. As the tortellini start to rise to the surface, add the fresh spinach and continue stirring to wilt it evenly.
- Season and finish: Season the soup to taste with salt, pepper, and the lemon zest. Remove from heat once everything is cooked through.
- Serve: Sprinkle the chopped dill over the soup. Serve hot with grated parmesan, crusty bread, and lemon wedges on the side.
Notes
- This recipe is a great way to use up leftover meatballs and tomato sauce.
- Choose a good-quality chicken stock for the best flavor.
- Adjust seasoning with salt and pepper according to taste.
- Spinach can be substituted with kale or Swiss chard for variation.
- For a vegetarian version, replace meatballs with vegetable balls and use vegetable stock.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
Keywords: spring meatball soup, leftover meatballs recipe, tortellini soup, easy chicken stock soup, comforting spring meal, spinach ricotta tortellini soup
