Tortellini Meatball Stew Recipe
- 1 egg, lightly beaten
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/4 cup seasoned bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound lean ground beef
- 2 tablespoons canola oil, divided
- 1 large onion, chopped
- 1 cup chopped celery
- 1 cup chopped carrots
- 4 cups beef broth
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 package (9 ounces) refrigerated cheese tortellini
- 1/4 cup shredded Parmesan cheese
- 1. In a large bowl, combine the egg, spinach, bread crumbs, salt and pepper. Crumble beef over mixture and mix well. Shape into 3/4-in. balls.
- 2. In a large saucepan, brown meatballs in batches in 1 tablespoon oil; drain. Remove meatballs and keep warm.
- 3. In the same pan, saute onion in remaining oil for 2 minutes. Add celery and carrots; saute 2 minutes longer. Stir in the broth, beans, tomatoes, basil and oregano. Add meatballs; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
- 4. Return to a boil. Add tortellini; cook for 7-9 minutes or until tender, stirring several times. Garnish with Parmesan cheese. Yield: 6 servings (2-1/2 quarts).
1-2/3 cup: 466 calories, 17g fat (5g saturated fat), 102mg cholesterol, 1572mg sodium, 47g carbohydrate (9g sugars, 8g fiber), 32g protein
Reviews for Tortellini Meatball Stew
"So many flavors! It was delicious! But, we did need to add an extra cup of broth to keep it from drying out."