Meatball Tortellini Soup

8 oz ground beef
1/4 cup grated Parmesan, plus more for topping
1/4 cup chopped fresh parsley, divided
1 large egg, lightly beaten
1 clove garlic, grated
salt and pepper
2 tbsp extra virgin olive oil
2 carrots, peeled and diced
2 stalks celery, diced
6 cups chicken stock
1.5 cups water
1 (9oz) package refrigerated cheese tortellini
4-5oz baby spinach

1. Combine beef, Parmesan, 1 tablespoon of the parsley, egg, garlic, 1/2 teaspoon salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs; set aside.

2. Heat olive oil in medium skillet over medium-high heat. Add meatballs and cook, turning, until golden, 3-4 minutes; remove to a plate. Add carrots and celery to the skillet; cook, stirring, until just beginning to soften, about 5 minutes.

3. Meanwhile, put broth in a large pot, add water, and bring to a boil. Add carrots and celery to broth; return to boil for 3-4 minutes. Add meatballs to broth, along with remaining parsley and 1/2 teaspoon salt. Simmer until meatballs are just cooked through, 2-3 minutes.

4. Add tortellini to pot and cook 4-5 minutes. Add spinach, stirring, until wilted.

5. Serve topped with additional Parmesan, salt and pepper to taste.

Serves 4.