Oh, how I love homemade soups! This one is especially good and hearty. You can alter it and use ground beef and/or ground pork instead of the turkey.
1 large egg, lightly beaten
1 lb. ground turkey, beef, pork, or a combo
1/2 cup breadcrumbs
1 tsp. garlic powder
1 tsp. Italian seasoning
1 Tbsp. olive oil
1 Tbsp. butter
1 small diced onion
2 carrots, chopped
1 stalk celery, diced OR 1 tsp. celery salt
3 14.5 oz. cans beef broth
1 16 oz. can kidney beans – drained & rinsed
1 14.5 oz. can diced tomatoes
1 small pkg. (or half of a 16 oz. pkg) frozen cheese tortellini
First, make the meatballs: preheat oven to 350 degrees and lightly grease a large, rimmed baking sheet. Into a medium bowl, lightly beat the egg, then add the meat, breadcrumbs and spices. Mix gently but well and form into small meatballs – I usually get about 20 of them. Place on the baking sheet and bake for about 20 minutes.
Now, start the broth: Into a soup pot, place the oil and butter and heat over med-high heat, add the onion, carrot and celery and cook for about 10 minutes, until soft. Add the broth, 2 cups water, beans and tomatoes; bring to a boil then turn down to simmer. When meatballs are done, drain them if needed, then ad
d to the broth, sprinkle some ground black pepper in – about 1/4 tsp. then bring back to a good, steady simmer for 30 minutes, gently stirring occasionally.
Add the tortellini, bring back to a boil, then cook as package directs. When the tortellini is done the soup is done. Ladle into bowls and eat!