Italian Tortellini and Meatball Soup

8 oz. ground beef chuck
¼ c. grated parmesan cheese, plus more for topping
¼ c. chopped fresh parsley
1 large egg, lightly beaten
1 garlic clove, grated
Kosher salt and black pepper
2 T. olive oil
3 carrots, diced
3 celery stalks, diced
4 c. chicken broth
1 (9-oz.) pkg. refrigerated cheese tortellini
4 c. loosely packed baby spinach

1. Combine beef, parmesan, 2 T. parsley, egg, garlic, salt and pepper in a bowl.
2. Mix with your hands until combined and form into 1” meatballs. Set aside.
3. Heat olive oil in large Dutch oven over medium heat.
4. Add meatballs and cook, turning until golden. Remove to a plate.
5. Add carrots and celery to pot, cook, stirring until just softened.
6. Add broth and 3 c. water. Bring to a boil.
7. Return meatballs to the pot along with remaining parsley and about 1 t. salt.
8. Simmer until meatballs are cooked through, 2-3 minutes.
9. Add tortellini to soup and cook until they float to the top, 3-4 minutes.
10. Add spinach and cook until wilted, stirring.
11. Season to taste. Serve with additional grated parmesan cheese on top.