Gently mix all the meatball ingredients until everything is combined.
Using a small, spring release scoop, form small meatballs, about 1 tablespoon each. You’ll get about 25 to 28 meatballs
In a large nonstick pot or Dutch oven, melt coconut oil over medium-low heat. Add onion, garlic, carrots, and meatballs. Cook 8 to 10 minutes, stirring to brown the meatballs on all sides.
Add the chicken broth and bring to a boil. Add the tortellini, red pepper, black pepper, and salt. Cook tortellini according to package directions, usually about 7 minutes.
Once tortellini is cooked. Turn off heat and add spinach. Stir. Serve and top with Parmesan cheese
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.Thank you, Paula