Tortellini Meatball Stew Recipe
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 Servings
Prep: 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.
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).
Nutrition 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.
Tortellini Meatball Stew published in Taste of Home's Holiday &
Celebrations Cookbook Annual 2009, p100
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