Meatball soup with cheese tortellini

In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried oregano, dried basil, salt, and pepper. Mix until well combined.
Shape the meat mixture into small meatballs, about 1 inch in diameter.
In a large pot or Dutch oven, heat some olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Transfer the meatballs to a plate and set aside.
In the same pot, add the chopped onion, carrots, and celery. Cook for 5 minutes, until the vegetables are softened.
Add the minced garlic, dried oregano, and dried basil to the pot. Cook for an additional minute, until fragrant.
Pour in the beef or chicken broth and add the bay leaf. Bring the soup to a boil, then reduce the heat to low and let it simmer for 10 minutes.
Return the meatballs to the pot and add the cheese tortellini. Cook for about 8-10 minutes, or until the tortellini is tender and the meatballs are cooked through.
Season the soup with salt and pepper to taste. Remove the bay leaf.
Ladle the meatball soup with cheese tortellini into bowls. Garnish with chopped fresh parsley and grated Parmesan cheese, if desired.
Serve hot and enjoy your delicious and comforting meatball soup with cheese tortellini!
This soup is perfect for a cozy dinner on a chilly evening, and the combination of tender meatballs and cheesy tortellini is sure to please everyone at the table. Enjoy!