Ingredients:
9 oz cheese tortellini
1 lb ground beef
1 egg
1/4 cup breadcrumbs
1/4 cup grated parmesan cheese
2 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
4 cups chicken broth
2 cups water
1 can (14.5 oz) diced tomatoes
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
Instructions:
In a large bowl, mix together ground beef, egg, breadcrumbs, parmesan cheese, garlic, basil, oregano, salt, and pepper until well combined.
Roll the mixture into small balls, about 1.5 inches in diameter.
In a large pot or dutch oven, heat a bit of oil over medium heat and brown the meatballs on all sides. Remove and set aside.
In the same pot, add the onions, carrots, and celery and cook until softened, about 5 minutes.
Add the broth, water, and diced tomatoes and bring to a boil.
Add the tortellini and meatballs to the pot, reduce heat to low and simmer until the tortellini is cooked through and the meatballs are heated through, about 10 minutes.
Serve hot with freshly grated parmesan cheese, if desired. Enjoy!