Ingredients:
1 lb extra lean ground beef
1 (10 ounce) packages frozen chopped spinach, thawed, well drained
1/4 cup fine dry breadcrumbs
1 eggs
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons salad oil
1 large onions, coarsely chopped
4 cups beef broth or 4 cups beef stock
1 (16 ounce) cans tomatoes
1 (16 ounce) cans cannellini beans or 1 (16 ounce) cans kidney beans or 1 (16 ounce) cans garbanzo beans, including juice
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 cup finely diced carrots
1 cup finely diced celery
1 (9 ounce) packages cheese-filled tortellini
Directions:
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.
Servings: 8
Time preparation: 20 min.
Time total: 55 min.