Meatball Tortellini Stew
Warm, hearty, and packed with flavor, Meatball Tortellini Stew is your ultimate comfort food for cooler days. This dish combines tender homemade meatballs, vibrant vegetables, creamy cheese tortellini, and nutrient-rich spinach in a rich tomato-infused chicken broth, creating a harmonious medley of textures and tastes. With a blend of Italian seasonings and a sprinkle of Parmesan, every spoonful offers a satisfying balance of savory and fresh flavors. Perfect for a cozy family dinner, this one-pot wonder is both easy to prepare and incredibly comforting. Pair with crusty bread for a complete meal that will delight both kids and adults alike. Keywords: meatball tortellini stew, homemade meatballs, hearty stew recipe, one-pot dinners, Italian-inspired comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 1 Egg
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 3 cloves Garlic, minced
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 medium Onion, diced
- 2 Carrot, diced
- 2 stalks Celery, diced
- 6 cups Chicken broth
- 14.5 oz Diced tomatoes, canned
- 2 tbsp Tomato paste
- 1 tsp Italian seasoning
- 4 cups Fresh spinach, packed
- 9 oz Refrigerated cheese tortellini
- 2 tbsp Parsley, chopped
Instructions
In a large mixing bowl, combine ground beef, ground pork, egg, breadcrumbs, Parmesan cheese, 1 minced garlic clove, salt, and black pepper. Mix until well combined, then form into small meatballs, about 1 inch in diameter.
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Brown the meatballs in batches, turning them gently to brown on all sides. Remove and set aside (they do not need to be fully cooked at this point).
In the same pot, add diced onion, carrots, and celery. Sauté for 5 minutes until softened. Add the remaining minced garlic and cook for another 1 minute until fragrant.
Stir in the chicken broth, canned diced tomatoes (with their juices), tomato paste, and Italian seasoning. Bring the mixture to a gentle boil.
Return the meatballs to the pot and reduce the heat to a simmer. Let cook for 10 minutes, allowing the meatballs to finish cooking and flavors to meld together.
Add the fresh spinach and refrigerated cheese tortellini. Simmer for an additional 5-7 minutes until the tortellini are tender and cooked through.
Taste the stew and adjust the seasoning with additional salt or pepper if needed.
Ladle the stew into bowls and garnish with chopped parsley. Serve hot with crusty bread on the side, if desired.
Nutrition Facts
Calories |
3515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.1 g | 249% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 818 mg | 273% | |
| Sodium | 9880 mg | 430% | |
| Total Carbohydrate | 237.5 g | 86% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 40.5 g | ||
| Protein | 222.1 g | 444% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1365 mg | 105% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 6190 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
