Tortellini Meatball Soup with Crispy Panko Topping
, Serves 6-8
A hearty tomato-chicken broth soup with oat-bound Parmesan meatballs, cheese tortellini and kale, served with a garlicky crispy panko topping.
| 60 ml olive oil (for the topping) | Cook garlic in oil 1 min | Toast panko 3-4 min, cool | Stir in basil, Parmesan, season | Serve with panko topping | ||
| 2 cloves garlic, chopped (for the topping) | ||||||
| 60 g panko breadcrumbs | ||||||
| 10 g chopped fresh basil (for the topping) | ||||||
| 50 g grated Parmesan (for the topping) | ||||||
| Kosher salt and freshly ground black pepper (for the topping) | ||||||
| 30 ml olive oil (for the soup) | Cook veg in oil 10-12 min | Add stock & tomatoes, boil | Simmer meatballs 8 min | Add tortellini, cook 6-8 min | Add kale, wilt 2-3 min | |
| 1 medium onion, chopped | ||||||
| 2 ribs celery, chopped | ||||||
| 3 carrots, chopped | ||||||
| Kosher salt and freshly ground black pepper (for the soup) | ||||||
| 2 (32-ounce / 900 g) containers chicken stock | ||||||
| 1 (28-ounce / 800 g) can crushed tomatoes | ||||||
| 225 g ground beef | Mix meatballs, shape 36 balls | |||||
| 225 g ground pork | ||||||
| 1 large egg, beaten | ||||||
| 1 clove garlic, chopped (for the meatballs) | ||||||
| 55 g Parmesan, grated (about 1/2 cup) | ||||||
| 25 g quick-cooking oats | ||||||
| 5 g chopped fresh basil (for the meatballs) | ||||||
| Kosher salt and freshly ground black pepper (for the meatballs) | ||||||
| 1 (20-ounce / 565 g) package refrigerated cheese tortellini | ||||||
| 200 g chopped lacinato kale |
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