Tortellini Meatball Soup
1 lb ground beef
1 egg
½ cup Italian style bread crumbs
1 tsp minced garlic
1 large onion, coarsely diced
1 green pepper, chopped
1 cup sliced mushrooms
32 oz beef broth
32 oz tomato sauce
2 cups cheese tortellini
Combine ground beef, egg Italian style bread crumbs, and garlic, and shape into 1-inch size meatballs (22 balls). Place in lightly greased baking dish and bake at 350° for 35-40 minutes, until browned.
Meanwhile cook cheese tortellini according to package instructions, drain and set aside.
In Dutch oven sauté onion, green pepper and mushrooms for about 10 minutes. Add beef broth, tomato sauce and tortellini. Remove meatballs from oven and place in soup carefully. Simmer for 45 minutes to an hour. Serve with crusty bread.
© Crackerberries 2012
