There’s nothing like freezing cold temps to make us fill our tummies with warm, flavorful, filling soups!! I whipped up two pots of this soup for my family and some dear friends of ours this week. It really hit the spot. Best of all, if you make the meatballs in advance, you can whip it up in 20 minutes!! You heard me…20 minutes!!! I know, it’s not traditional insofar as I’m using spinach and not escarole, but we’re trying to feed the family here!!! In my experience, kids are more inclined to try the soft spinach than tough greens. By the way, this meatball recipe is the best in a pinch. It’s loaded with flavor and doesn’t require any mincing or chopping at all!!
If you’re in a pinch and can’t get around to making the meatballs, I recommend Labriola’s pre-made mini meatballs, if you live in Pittsburgh For the tortellini, I recommend the frozen tri-color tortellini from Rizzo’s Malabar Inn. You can pick them up in the freezer isle at Giant Eagle.