My lady and I made our first major purchase together this afternoon; a shiny new Apple laptop computer.
In light of such a major endeavor to set it up and get it going, I wanted to make something easy for dinner. Easy, and tasty, of course. I started flipping through my home recipe cookbook, and came across this gem. Growing up, this soup was one of the favorites; probably THE favorite. I hope you enjoy it as well. Serve it with any crusty bread and fresh parmesean cheese grated over top.
Minestra della Polpetta con Tortellini
1 pound ground sirloin
14 oz. beef broth
14 oz. stewed tomatoes
2 cups tortellini
3 cups fresh chopped spinach
1/2 yellow onion, finely chopped
1 tbsp. parmesean cheese, finely grated
1/2 cup bread crumbs
1 egg, beaten
2 tbsp parsely, minced
For meatballs: mix beaten egg, bread crumbs, parsely, onion, salt, and pepper together in a bowl. Add sirloin and fold in until well-blended. Preheat oven to 350. Roll meat into smallish balls and put on non-stick baking sheet; this should make 20-25 meatballs. Bake in oven until browned.
For soup: Bring broth, tomatoes, basil, fennel seeds, and oregano to a boil. Add pasta and reduce heat to medium-low to allo pasta to simmer. Add salt and pepper to taste. Let simmer for 5 minutes. Add spinach and meatballs. Simmer a further 4-6 minutes. Serve in a bowl with grated parmesean cheese and a fruity white wine.