Meatball Tortellini Stew Recipes

Steps:

• Combine the beef, parmesan, 2 tablespoons parsley, the egg, garlic, 1/2 teaspoon salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs; set aside.
• Heat the olive oil in a pot or Dutch oven over medium-high heat. Add the meatballs and cook, turning, until golden, 3 to 4 minutes; remove to a plate. Add the carrots and celery to the pot; cook, stirring, until just softened, about 5 minutes. Add the broth and 3 cups water; bring to a boil. Return the meatballs to the pot along with the remaining 2 tablespoons parsley and 1/2 teaspoon salt. Simmer until the meatballs are just cooked through, about 2 minutes.
• Add the tortellini and cook until they float to the top, about 4 minutes. Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper. Top with more parmesan.

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.

Steps:

• In a large saucepan, bring broth to a boil. Add meatballs. Reduce heat; cover and simmer for 5 minutes. , Add the spinach, tomatoes and corn; cover and simmer for 5 minutes. Add the tortellini, salt and pepper; cover and simmer for 3 minutes or until tortellini is tender.

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.

Steps:

• In a 3-qt. slow cooker, combine meatballs and tortellini. In a large bowl, whisk soup, water and Creole seasoning. Pour over meatball mixture; stir well., Cook, covered, on low until tortellini are tender, 3-4 hours. Add vegetables during last half-hour of cooking.

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.

Steps:

• In a 3-quart slow cooker, combine the vegetables, meatballs and tortellini.
• In a large bowl, whisk the soup, water and creole seasoning. Pour over vegetable-meatball mixture; stir well.
• Cover and cook on low for 3-4 hours or until tortellini and vegetables are tender.

Steps:

• In a large bowl, combine the first six ingredients.
• Crumble beef over mixture and mix well.
• Shape into 1-in. balls.
• Place on a greased rack in a shallow baking pan.
• Bake at 400° for 15 minutes; drain.
• Meanwhile, in a large saucepan, combine the remaining ingredients.
• Add meatballs.
• Bring to a boil.
• Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender.
• Discard bay leaf before serving.

Steps:

• Combine all ingredients except tortellini in crockpot.
• Mix well.
• Cover& cook on low setting for at least 6 hours.
• When ready to serve, increase heat to high setting.
• Add tortellini.
• Cook an additional 20 minutes or until tortellini are soft.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
• Combine beef, Parmesan cheese, bread crumbs, egg, basil, parsley, garlic powder, and kosher salt in a large mixing bowl. Mix all ingredients with your hands until well blended.
• Portion meatballs using a small 1- to 1 1/2-ounce ice cream scoop. Shape into balls using your hands and place on the prepared baking sheet.
• Bake in the preheated oven until browned and no longer pink in the centers, about 20 minutes. Remove from the oven and set aside.
• Heat oil in a Dutch oven over medium heat. Add celery, onion, and garlic. Cook, stirring often, for 3 minutes. Stir in salt and pepper. Sprinkle flour over top and stir constantly for 2 minutes. Stir in beef broth and tomato paste until gravy is smooth. Add peas, potatoes, carrots, Worcestershire, thyme, and bay leaf, along with meatballs. Bring to a boil over medium heat, then reduce heat to low and let simmer for 1 1/2 hours.

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil. Coat a wire rack with nonstick cooking spray, set on prepared baking sheet, and set aside.
• Combine ground turkey, bread crumbs, egg, parsley, Worcestershire sauce, garlic powder, Italian seasoning, onion powder, salt, and pepper in a large bowl. Using a 2-teaspoon cookie scoop, shape the mixture into 1-inch balls and place on the baking rack.
• Bake in the preheated oven until no longer pink in the center, about 12 minutes.
• Meanwhile, heat olive oil in a Dutch oven over medium heat. Add onion and celery and cook until softened, about 5 minutes. Add tomatoes, chicken broth, potatoes, carrots, peas, basil, and red pepper flakes; stir until well combined. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, until potatoes and carrots are cooked and the broth has somewhat reduced, 20 to 25 minutes.
• Stir in meatballs and simmer until heated through, 5 to 7 minutes. Season stew with salt and pepper.

Steps:

• In a bowl, combine the beef, 1 teaspoon salt and 1/4 teaspoon pepper. Shape into 1-in. balls. In a skillet over medium heat, brown meatballs on all sides; drain. , Place the potatoes, carrots and onion in a 3-qt. slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil, and remaining salt and pepper; pour over meatballs. , Cover and cook on low for 6-8 hours or until the vegetables are tender.

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.

Steps:

• In a large shallow dish, combine flour and 1/2 teaspoon pepper. Add beef, a few pieces at a time, and turn to coat. Shake off excess., In a Dutch oven, brown beef in 2 tablespoon oil; drain. Remove and set aside. In the same pan, saute the zucchini, onion, celery and carrots in remaining oil until tender. Add the garlic, oregano, basil and marjoram; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Return beef to pan; add the tomatoes, broth, sugar and remaining pepper. Bring to a boil. Reduce heat; cover and simmer until beef is tender, 1-1/2 hours. Add tortellini and spinach. Return to a boil. Cook, uncovered, until tortellini are tender, 7-9 minutes.