Wednesday- Italian Stracciatella with Mini Meatballs, Tortellini & Spinach

Adapted from Nadia G.

Chef’s Notes : Nadia G. on B*tchin’ Kitchen knows what she’s doing and that’s all I have to say.

Plan of Attack:

1. Prep Mini Meatballs

2. Simmer

Ingredients for 4:

Mini Meatballs-

½ lb ground pork

1 egg

1 tsp dried parsley

½ tsp dried oregano

½ tsp Italian seasoning

¼ C panko breadcrumbs

1/8 C parmesan cheese

1 clove garlic, minced

1/8 tsp salt

5 C chicken broth

1 C water

1 package (4 serving size) cheese tortellini

1 egg

Pinch of salt

1 5oz package fresh spinach

Instructions:

1. In a bowl combine ground pork, parsley, oregano, Italian seasoning, breadcrumbs, parmesan cheese, egg and salt. Form into marble-sized meatballs, set aside.
2. Bring a large pot with chicken broth and water to a simmer
3. Add meatballs a couple at a time along with tortellini; simmer 8-10 minutes
4. In a small bowl whisk 1 egg and salt
5. While stirring the soup quickly with a fork, SLOWLY add the egg mixture to form stracciatella
6. Place a handful of fresh spinach in each serving bowl and ladle hot soup on top to wilt spinach
7. Enjoy!