This was one of my very favorite meals growing up. The aroma of wonderful vegetables and broth with cheesy tortellini always signified the beginning of cold nights and crisp fall days in my mom’s house. She always put kidney beans in this soup, but I don’t care for them at all – feel free to add them if you like. I chop all my veggies in the food processor – cut big chunks of celery and onion and throw them in the Cuisinart along with baby carrots. A couple quick pulses, into the pot and then dump all the cans in there too. Total prep time, about 3 minutes.
Mom’s Meatball Tortellini Soup
4-6 Handfuls (about 20) frozen meatballs
1 28 ounce can chopped tomatoes
3 cans (14.5 oz each) beef broth
1 C chopped celery
1 C chopped carrots
1/2 onion chopped
1 can garbanzo beans
Pepper to taste.
Combine all and simmer 45 minutes to 1 hour. 10-15 minutes before serving, add 4-6 handfuls (to your tastes) of cheese tortellini. Allow sauce to cook tortellini thru.
Serve with crusty bread and shredded parmesan cheese.