Friday, January 7, 2011

Italian Stracciatella with Mini Meatballs, Tender Cheese Tortellini and Baby Spinach

I know that sounds like a long name for a dish, but it's soooo good.  Don't let the name fool you, it's really easy to make and doesn't take too much time.  With a baby and a toddler running around, I don't have loads of time to focus on making dinner!

Since it's going to be really chilly in Iowa this weekend, I recommend making this soup and let it warm and comfort you through the cold temps.  I might just make it again, even though we had it earlier this week.  We ate it with some bread sticks and cranberry cocktail, but I think it would taste phenomenal paired with a nice glass of wine!  We reheated it today for lunch, and it was just as delicious!  To add more broth to the reheated mixture, I just added a little bit more chicken broth.

Husband rating: A-!!!  And that's coming from a guy who isn't a huge fan of soup!

Italian Stracciatella with Mini Meatballs, Tender Cheese Tortellini and Baby Spinach  **with my edits!**


  • 1 egg
  • handful parsley, finely minced
  • big pinch of Greek oregano {I used the Cavendar spice that I have}
  • 1 clove garlic, minced
  • 1/3 cup parmesan cheese, finely grated
  • 1 teaspoon Italian seasoned breadcrumbs
  • 1/4 pound ground pork
  • 1/4 pound ground beef


  • 6 cups chicken broth
  • Mini tortellini {I just bought a pre-made kind at Wal-mart}
  • 1 egg
  • pinch sea salt
  • 1 cup fresh baby spinach
  • Parmesan cheese, freshly grated for topping

  1. In a bowl, combine the egg, parsley, Greek oregano, garlic, parmesan and Italian seasoned breadcrumbs. Mix together. Add the ground pork and beef and mix for a couple of seconds more until flavors are incorporated into meat, don’t over-mix. Roll into tiny balls the size of marbles.  {I just threw them into the chicken broth as I was rolling them and added the tortellini when I was done}.


  1. Bring the chicken broth to a simmer in a large pot. Throw in the mini meatballs and tortellini. Simmer for 8 minutes.
  2. In a small bowl, beat together the egg and sea salt. Slowly stream the egg into the pot while whisking the broth quickly with a fork to form stracciatella.
  3. Place a portion of the baby spinach in a soup bowl. Pour hot soup over spinach and top with freshly grated parmesan.


Janelle said...

need to try this. sounds yum!

mum2abby said...

that sounds sooooo yummy!

Jennifer said...

Making this tonight.