Italian Meatball Soup With Tortellini

For meatballs, mince cheese, bread and onion in food processor; add milk, salt and meat. Process until just combined. Gently roll mixture into small meatballs by hand or form with small scoop.

For soup, heat onions, carrots, broth, tortellini, basil and red pepper to a boil in Dutch oven. Reduce heat to simmer; add meatballs. Cook until tortellini is almost tender, about 10 minutes, or according to package instructions.

Add zucchini, Swiss chard and ground pepper; cook until zucchini is tender, about 3 more minutes. Taste; adjust seasoning.

Soup can be made three days ahead, refrigerated (it does not freeze well) and reheated. If soup is too thick, add water until it is the desired consistency. Serve hot; pass Parmesan cheese separately.