If you follow me on facebook (seriously, I just made myself fall over laughing typing that), you know this was a smashing success tonight. I should let you know that we picked out the tortellini and meatballs for S & K and had them eat that. And they are obsessed with cornbread so they had to eat (or taste) the other stuff first. Kate wolfed down her "meatbops" and the tortellini. Sam didn't like the meatballs, but he tried them.
Here's the recipe (since I am having huge problems posting this on FB):
I got this out of Country Home magazine.
Tortellini and Meatball Soup
1 c. Chopped Sweet Onion (1 small)
2 Medium Carrots (quartered lengthwise and sliced)
3 Cloves Minced Garlic
1 TBSP Olive Oil
1 32-oz. Container reduced-sodium or all-natural chicken or beef broth (or stock) (I used generic beef)
1/2 c. Water
1 Recipe Homemade Meatballs (see below) or 1/2 of a 16-oz. pkg. frozen Italian-style cooked meatballs
1 9-oz. Package of Refrigerated 4-Cheese Tortellini
1 tsp. Italian Seasoning, crushed
3 c. chopped fresh spinach leaves or 1/2 a 10 oz. pkg. Frozen Chopped Spinach (thawed and drained)
3 TBSP chopped Bottled Sweet Red Pepper
1 tbsp lemon juice (optional)
Salt & Pepper to taste
1 Tbsp snipped fresh basil (optional)
In a Dutch Oven cook and stir onion, carrots and garlic in hot olive oil until tender. Add broth and water and bring to a boil. Add meatballs, tortellini and Italian seasoning. Return to boil. Reduce heat and simmer, uncovered, for 4 minutes. Add spinach and red pepper and lemon juice, if using. Simmer uncovered about 3 min more until tortellini are done. Season with salt and pepper to taste and stir in basil, if desired.
8-oz. Sweet Italian Sausage
1/3 c Fine Bread Crumbs
Combine ingredients. Shape into 36 3/4" meatballs - use melon baller for portioning. Use as directed, do not cook first.