Meatball Tortellini Soup

This is from the January/February 2014 Food Network Magazine.They cooked their spinach leaves while I put mine in the bowl and poured the soup on top. Just a preference for me, so it's up to you.

• 8oz ground beef
• 1/4 cup grated parmesan cheese, plus more for topping
• 1/4 cup chopped fresh parsley
• 1 lg egg, lightly beaten
• 1 clove garlic, grated
• kosher salt and ground pepper
• 2 tbsp extra virgin olive oil
• 2 carrots, diced
• 2 stalks celery, diced
• 1 qt low sodium chicken broth
• 1 9oz package cheese tortellini
• 4 ups loosely packed baby spinach

1. Combine the beef, parmesan, 2 tbsp parsley, egg, garlic and salt and pepper to taste in a medium bowl. Mix with your hands just till combined. Form into 1'' meatballs and set aside
2. Heat the olive oil in a dutch oven over medium-high heat. Add the meatballs and cook, turning until golden about 3-4 minutes.
3. Remove meatballs to plate, add the carrots and celery to the pot, cook, stirring, just until softened about 5 minutes. Add the broth and 3 cups water and bring to a boil.
4. Return the meatballs to the pot along with 2 tbsp parsley and 1/2 tsp salt. Simmer until the meatballs are just cooked through, about 2 minutes.
5. Add the tortellini and cook until they float to the top, about 4 minutes. Add the spinach and cook stirring until wilted, about 1 minute. Season with salt and pepper, top with more parmesan.