Tortellini in Brodo with Mini Polpette

There’s just something magical about a pot of soup simmering away in the kitchen, especially when it’s filled with tiny homemade meatballs, tender cheese tortellini, and a rich, nourishing bone broth.

My Mini Meatball Tortellini Soup is pure comfort in a bowl……delicate broth, earthy mushrooms, fresh spinach for a little green goodness, and those irresistible little meatballs that truly make this dish special. It’s cozy, simple, soul-warming food that feels like a hug, and it comes together beautifully for weeknights, lazy weekends, or when you just want a meal that warms you from the inside out.

You will need:

Olive oil

1 lb ground beef

1 egg

1/4 cup grated Parmesan or Pecorino Romano

1/3 cup breadcrumbs

2 cloves garlic, minced

1 tbsp fresh parsley, chopped (or 1 tsp dried)

1/2 tsp salt

1/2 tsp black pepper

4 cloves garlic, minced

1/2 medium onion, finely diced

8 oz mushrooms, sliced

8 cups beef bone broth

1 tsp salt (adjust to taste)

1/2 tsp black pepper

2 cups baby spinach, packed

1 (20 oz) package cheese tortellini

Parmesan, for serving

In a bowl, combine ground meat, egg, Parmesan, breadcrumbs, garlic, parsley, salt, and pepper. Mix gently until just combined.

Roll into very small meatballs (about teaspoon-sized). Set aside.

Heat olive oil in a large heavy pot over medium heat.

Add minced garlic and onion; sauté 2–3 minutes until soft and fragrant. Add sliced mushrooms and cook 5–7 minutes until softened and lightly browned. Pour in the beef bone broth.

Stir in salt, and pepper. Bring to a simmer.

Carefully drop meatballs into the simmering broth.

Cook 8–10 minutes until meatballs are cooked through and float to the top. Add tortellini and cook according to package directions (usually 4–6 minutes). Stir in spinach and let wilt, about 1 minute.

Taste and adjust seasoning. Ladle into bowls and top with Parmesan.