Meatballs go hand-in hand with spaghetti, but they also can add flavor and texture to soup. Pair them with cheese tortellini and you’ve got an amped-up version of Italian wedding soup.

The original recipe called for beef, but I used ground turkey to cut down on calories (fewer than 500 a serving). If your kids complain when they see you stirring in what looks to be a lot of spinach, not to worry - it will cook down. Don’t forget to grate parmesan on top - it adds the right amount of saltiness. Serve with warm, crusty bread.

Meatball-Tortellini Soup

8 ounces ground turkey or lean ground beef

1/4 cup grated parmesan cheese, plus more for topping

1/4 cup chopped fresh parsley, divided use

1 large egg, lightly beaten

1 clove garlic, grated

Kosher salt and ground black pepper

2 tablespoons extra-virgin olive oil

2 carrots, diced

2 ribs celery, diced

1 quart chicken broth

3 cups water

1 (9-ounce) package cheese tortellini

4 cups loosely packed baby spinach

Combine ground turkey (or beef), parmesan, 2 tablespoons 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 and set aside.

Heat olive oil in pot or Dutch oven over medium-high heat. Add meatballs and cook, turning, until golden, 3 to 4 minutes. Remove to a plate.

Add carrots and celery to the pot; cook, stirring, until just softened, about 5 minutes. Add broth and water; bring to boil.

Return meatballs to pot along with the remaining parsley and1/2 teaspoon salt. Simmer until meatballs are just cooked through, about 2 minutes.

Add tortellini and cook until they float to the top, about 4 minutes. Add spinach and cook, stirring, until wilted, 1 minute.

Season with salt and pepper.

Top with more parmesan.

Makes 4 servings.

Recipe adapted from Food Network Magazine.

Food, Pages 32 on 03/05/2014