Meatball and tortellini soup

Ingredients:

• 220 g of ground beef shoulder
• 1/4 cup grated Parmesan, plus more for sprinkling
• 4 cups baby spinach (85 g)
• 254 g frozen tortellini with cheese
• 1/4 cup chopped parsley
• 1 lightly beaten egg
• 1 clove of garlic, grated
• Coarse salt and freshly ground pepper
• 2 tbsp. extra virgin olive oil
• 2 carrots, diced
• 2 stalks celery, diced
• 950 ml lightly salted chicken broth

Preparation:

1. In a medium bowl, combine the ground beef, Parmesan, 2 tablespoons of parsley, egg, garlic, 1/2 teaspoon of salt, and pepper to taste. Mix the ground beef with your hands. Form into 1-inch meatballs and set aside.
2. Heat olive oil in a Dutch oven or saucepan over medium-high heat. Add the meatballs and cook, turning, for 3-4 minutes until golden brown. Transfer the meatballs to a plate.
   
   Add carrots and celery to the pan and cook, stirring, for 5 minutes, until the vegetables are soft.
   
   Add the broth and 3 cups of water and bring to a boil. Return the meatballs to the pan with the remaining 2 tablespoons of parsley and 1/2 teaspoon of salt. Bring to a boil and cook for 2 minutes, or until the meatballs are cooked through.
3. Add the tortellini and cook for another 4 minutes, until they float. Add the spinach and cook, stirring, for 1 minute, until the leaves are wilted. Season with salt and pepper. Sprinkle meatball soup Parmesan.