Easy Meatball Tortellini Soup

Combine all the ingredients for the meatballs in a large bowl. Mix until just combined, using your hands. Roll the meat into small meatballs.
Get the prep done before you start cooking: mince the garlic, finely chop the onion and dice the carrots.
Heat oil and butter in a large pot over medium high. Add meatballs, and brown all over, turning frequently, about 5 minutes. Remove from pot with a slotted spoon, leaving as much grease as possible in the pot.
Reduce heat to low, add garlic and onion, cook for 3 minutes until soft. Pour in white wine, stir with a wooden spoon to dissolve the brown bits on the bottom of the pot, simmer for 2 minutes. Add carrots, oregano, sage, thyme and black pepper. Cook for 3 minutes.
Add chicken broth, bring to boil over high. Add meatballs and parmesan rind. Reduce heat to a simmer, and cook for 15 minutes.
When ready, stir in lemon juice and green pesto. Add tortellini and spinach, cook for 2 minutes. Taste, and adjust salt. Finish off with fresh thyme, red pepper flakes, chopped parsley and some freshly ground black pepper. Enjoy!