Meatball Tortellini Stew

Meatball Tortellini Stew

poniedziałek, 27 stycznia 2014

Meatball Tortellini Stew

Time: 55 mins

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 cannellini beans or 1 (16 ounce) can kidney beans or 1 (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.