Meatball Tortellini Stew Recipes

SLOW-COOKER MEATBALLS AND TORTELLINI

Steps:

• In large bowl, mix Meatball ingredients. Shape mixture into 12 round meatballs.
• In 6-quart slow cooker, mix diced tomatoes, tomato paste, broth, Italian seasoning, 1 teaspoon salt and 1/4 teaspoon pepper. Add meatballs to slow cooker.
• Cover and cook on High heat setting 3 hours or on Low heat setting 6 hours or until meatballs are completely cooked through.
• Add tortellini; cover and cook 10 to 15 minutes or until soft.
• Serve meatballs and tortellini with Parmesan cheese and basil.

MEATBALL STEW

Steps:

• In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme. Crumble beef over the top and mix well. Shape into 24 meatballs. Heat oil in a Dutch oven. Brown meatballs in batches; drain. , Add the soup, broth, potatoes, carrots and whole onions. Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink. Garnish with parsley.

TORTELLINI MEATBALL STEW

Steps:

• 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.

MEATBALL AND TORTELLINI SOUP

Steps:

• Mix beef, pork, onion, and parsley together in a bowl. Season liberally with salt and some black pepper. Roll into small meatballs.
• Bring beef broth to a boil in a large pot. Pour in tomato sauce. Add meatballs to the boiling soup. Reduce heat to medium and simmer, skimming off oily residue occasionally, about 1 hour. Add potatoes, onion, kale, green beans, carrots, garlic, basil, and Italian seasoning; simmer until vegetables are tender, 30 minutes to 1 hour.
• Stir in frozen tortellini and continue to cook until heated through, about 10 minutes more.

MEATBALL TORTELLINI STEW

Steps:

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

TORTELLINI SOUP WITH MEATBALLS

Steps:

• Set a large stockpot over medium heat. Add extra-virgin olive oil, garlic, carrots, celery, bay leaf, and thyme. Gently cook and stir until fragrant, 5 to 7 minutes. Pour in chicken broth and add parsley stems. Add Parmesan cheese, kosher salt, and pepper. Bring soup to a boil, about 5 minutes. Reduce heat and allow to simmer while you make the meatballs.
• Heat 1 tablespoon olive oil in a saute pan over medium heat. Add onion and cook until softened and browned, about 10 minutes.
• Transfer cooked onion to the bowl of a food processor. Add sausage, egg, parsley, Parmesan cheese, and thyme. Season meatball mixture with salt and pepper.
• Add remaining olive oil to the skillet and warm over medium heat until just smoking. Use a small scoop to drop meatball mixture onto the skillet. Cook meatballs, turning frequently, until golden brown, 10 to 15 minutes.
• Drop frozen tortellini into simmering soup and cook until they float, 3 to 5 minutes. Add browned meatballs to soup and return to a simmer. Season with salt and pepper. Serve soup in shallow bowls with a shower of Parmesan cheese, olive oil, and parsley.