Meatball Tortellini Stew

Submitted by Chef #195447

"Great for supper on a chilly day."

 

• Ready In: 55mins
• Ingredients: 16
• Serves: 8

ingredients

• 1 lb extra lean ground beef
• 1 (10 ounce) package frozen chopped spinach, thawed, well drained
• 1⁄4 cup fine dry breadcrumb
• 1 egg
• 1 teaspoon salt
• 1⁄4 teaspoon pepper
• 2 tablespoons salad oil
• 1 large onion, coarsely chopped
• 4 cups beef broth or 4 cups beef stock
• 1 (16 ounce) can tomatoes
• 1 (16 ounce) can kidney beans or (16 ounce) can garbanzo beans, including juice
• 1⁄2 teaspoon dried oregano leaves
• 1⁄2 teaspoon dried basil leaves
• 1 cup finely diced carrot
• 1 cup finely diced celery
• 1 (9 ounce) package cheese-filled tortellini

directions

1. Combine the beef, spinach (very well drained), bread crumbs, egg, salt and pepper.
2. Shape into 1-inch balls.
3. Heat oil in Dutch oven; add meatballs.
4. Brown on all sides, rolling them around.
5. Remove and reserve.
6. Add the onion to the pot.
7. Cook, stirring until soft.
8. Stir in the broth, tomatoes, with their liquid (break up with spoon), beans, oregano and basil.
9. Cover, simmer for 10 minutes.
10. Add carrots and celery, simmer for 10 minutes or until vegetables are tender.
11. Add tortellini. and simmer for 5 minutes.
12. Return meatballs to the stew and simmer for 10 minutes.
13. Serve steaming hot with Parmesan cheese on top.

Reviews

[kolibri]

I loved the spinach in the meatballs, fantastic idea, and I shall make them again. However I felt that the stew was a big mish-mash of different flavours that didn't go together that well.

 

[Jules211]

I can't wait to try this!! It sounds yummy!!!

 

[Carol Elizabeth]

I loved this recipe! I added 2 cloves of minced garlic to the meatball mixture. I also added 2 extra cups of beef broth to make it more like a soup. I simmered the browned meatballs in the broth with the carrots, celery and onions for 45 minutes to a hour. I cooked the tortellini and added them just befors serving. This is a keeper!