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Wednesday, October 6, 2021

Meatball, Spinach and Tortellini al Brodo

This bowl of warm comfort is called Meatball, Spinach and Tortellini al Brodo and each spoonful is a light yet cozy delight on a chilly night.

Food Lust People Love: This bowl of warm comfort is called Meatball, Spinach and Tortellini al Brodo and each spoonful is a light yet cozy delight on a chilly night.

It’s not cold here in Texas yet but I am anticipating those days with soup! The traditional Italian dish of tortellini al brodo – that is to say, cooked in broth – doesn’t have meatballs or spinach but I couldn’t resist the urge take it up a notch by adding both. 

Meatball, Spinach and Tortellini al Brodo

If you don’t have ground turkey, by all means substitute another light ground meat like pork or chicken. You can also skip the meatballs altogether but why would deprive yourself like that?

Ingredients
For the meatballs:
1 lb or 450g ground turkey
1 egg
1 green onion, white and green, minced
3/4 teaspoon fine sea salt
1/2 teaspoon crushed red pepper
freshly ground black pepper
1/4 cup or 20g panko
olive oil

For the tortellini: 
8 cups or 1.9L chicken stock
1 lb 4 oz or 567g fresh tortellini (I used one Buitoni family-size pack.)

To serve: 
Grated Pecorino Romano cheese

Method
Preheat your oven to 350°F or 180°C and line the bottom of a baking pan with foil or silicone liner to make clean up easier.

In a large bowl, mix the ground turkey, egg, green onion, sea salt, red pepper and a few generous grinds of black pepper together until well combined. 


Add in the panko and mix again. 


Use a small poon or melon baller to divide the mixture into little portions. 


Wet your hands so the mixture doesn’t stick to them and rolls the portions into balls. Drizzle the meatballs with a little olive oil. 


I made 64 mini meatballs. You can make yours bigger, of course, but they won’t be as cute. 

Bake them 20 minutes in the preheated oven. Turn your oven to broil for 5 minutes to brown them. 


Add the meatballs to a large pot along with the chicken stock. Bring the stock to a simmer. 


Add tortellini and cook until just before al dente according to package directions.


Tip in the spinach and stir. You may have to add it in batches to get it all to fit. 


Divide the broth, tortellini and meatballs among bowls and top with grated Pecorino Romano. 

Food Lust People Love: This bowl of warm comfort is called Meatball, Spinach and Tortellini al Brodo and each spoonful is a light yet cozy delight on a chilly night.

If you have any leftovers, I suggest you store the broth and the tortellini in separate containers or the tortellini will absorb all of the broth!

Enjoy! 

Today my Foodie Extravaganza friends are all sharing pasta recipes in celebration of National Pasta Month. Check out the links below. Many thanks to our host, Camilla of Culinary Adventures with Camilla.


Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.


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Food Lust People Love: This bowl of warm comfort is called Meatball, Spinach and Tortellini al Brodo and each spoonful is a light yet cozy delight on a chilly night.
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