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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Great for supper on a chilly day. 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.
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