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 cups equals 466 calories, 17 g fat (5 g saturated fat), 102 mg cholesterol, 1,572 mg sodium, 47 g carbohydrate, 8 g fiber, 32 g protein.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.