Meatball Tortellini Stew

Meatball Tortellini Stew Recipe with Vegetables and Salsa

Preparation time: 10 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Meatball Tortellini Stew is a hearty and comforting dish that is perfect for a cozy night in. This stew combines the flavors of tender meatballs, cheesy tortellini, and savory broth for a delicious and satisfying meal.

History

The origins of Meatball Tortellini Stew are not well-documented, but it is likely a modern twist on traditional Italian meatball soup recipes. The addition of tortellini adds a unique and delicious element to this stew, making it a favorite among many home cooks.

Ingredients

4 cups beef broth
4 cups water
1 package tortellini
1 lb (454 g) meatballs
1 cup salsa
3 cups frozen vegetables

How to prepare

In a large saucepan, bring the broth and water to a boil.
Add the frozen tortellini and cook for 10 minutes.
Add the meatballs and salsa, then bring to a boil and cook for 15 minutes.
Stir in the frozen vegetables and cook until they reach the desired tenderness.

Variations

Use turkey or chicken meatballs instead of beef for a lighter option.
Add in some diced tomatoes or tomato sauce for a richer flavor.
Stir in some cooked spinach or kale for added nutrition.

Cooking Tips & Tricks

To save time, you can use store-bought frozen meatballs instead of making your own.

- Feel free to customize this stew with your favorite vegetables or add in some fresh herbs for extra flavor.

- For a thicker stew, you can add a cornstarch slurry to the broth and water mixture before adding the tortellini.

Serving Suggestions

Serve this stew with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Be sure to cook the tortellini and meatballs until they are fully cooked through before serving.

- Stir the stew occasionally to prevent sticking and ensure even cooking.

Ingredient Substitutions

You can use vegetable broth instead of beef broth for a vegetarian version of this stew.

- Feel free to swap out the frozen vegetables for fresh or canned vegetables, depending on what you have on hand.

Make Ahead Tips

This stew can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove or in the microwave before serving.

Presentation Ideas

Garnish this stew with fresh parsley or grated Parmesan cheese for a pop of color and flavor.

Pairing Recommendations

This stew pairs well with a glass of red wine or a crisp salad for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Calories: 400 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Fats: 15g per serving

Proteins

Proteins: 25g per serving

Vitamins and minerals

This stew is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains dairy (tortellini) and gluten (tortellini).

Summary

This stew is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Meatball Tortellini Stew is a delicious and comforting dish that is perfect for a cozy night in. With a mix of tender meatballs, cheesy tortellini, and savory broth, this stew is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a cold winter day, and I was flipping through an old cookbook that belonged to my dear friend Clara. As I turned the pages, a picture of a steaming bowl of meatball tortellini stew caught my eye. The rich broth, the plump tortellini, the savory meatballs - it looked like a warm hug in a bowl.

I knew I had to make it. I asked Clara where she got the recipe, and she told me it was passed down from her Italian grandmother. She graciously shared it with me, along with some tips and tricks to make it extra delicious.

I gathered all the ingredients and got to work in my cozy kitchen. I started by making the meatballs, combining ground beef, breadcrumbs, Parmesan cheese, garlic, and herbs. I rolled them into perfect little spheres and browned them in a hot skillet until they were golden and crispy on the outside.

Next, I made the broth. I simmered onions, carrots, celery, and garlic in a pot until they were soft and fragrant. Then I added in beef broth, crushed tomatoes, and a splash of red wine for depth of flavor. I let it all simmer together, filling the kitchen with the most amazing aroma.

Once the broth was ready, I added in the meatballs and let them cook until they were tender and juicy. I then stirred in some fresh tortellini, letting them cook until they were al dente. The stew was finally ready.

I ladled the stew into bowls, garnishing each with a sprinkle of Parmesan cheese and fresh parsley. I couldn't wait to dig in. The first spoonful was pure bliss. The broth was rich and flavorful, the meatballs were tender and savory, and the tortellini added a delightful chewy texture.

I knew I had found a new favorite recipe. I made it again and again, tweaking it here and there to suit my taste. Sometimes I added more garlic, sometimes I used a mix of ground meats for the meatballs. Each time, it was a comforting and satisfying meal that never failed to impress.

Over the years, I shared the recipe with friends and family, who all raved about it. They asked me where I learned to make such a delicious stew, and I proudly told them about Clara and her Italian grandmother.

Now, whenever I make meatball tortellini stew, I think of Clara and her grandmother, and how a simple recipe brought warmth and joy to my kitchen. It's a reminder of the power of good food and good friends, and how a shared love of cooking can bring people together in the most delightful way.