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