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Tortellini Meatball Stew

 Tortellini Meatball Stew
Loaded with meatballs, tortellini, tomatoes and kidney beans, this hearty stew is sure to warm you up on cold winter days. Sprinkle servings with shredded Parmesan for even more flavor.—Lori Martin, Marysville, Michigan
6 ServingsPrep: 40 min. Cook: 45 min.

Ingredients

  • 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

Directions

  • 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.
  • In a large saucepan, brown meatballs in batches in 1 tablespoon oil;
  • drain. Remove meatballs and keep warm.

2 of 2

Tortellini Meatball Stew (continued)

Directions (continued)

  • 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.
  • 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).
Nutritional Facts: 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.