Can these recipes be used in the crock pot? They sound yummy! -----Original Message----- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sherri Crum Sent: Thursday, January 10, 2013 10:37 AM To: cookinginthedark@acbradio.org Subject: [CnD] Meatball Tortellini Stew
Meatball Tortellini Stew 1 lb. extra lean groun beef 1 package (10 ounces) frozen chopped spinach, thawed, well drained 1/4 cup fine dry bread crumbs 1 egg 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons salad oil 1 large onion, coarsely chopped 4 cups beef broth 1 can (about 16 ounces) tomatoes, chopped 1 can (16 ounces) canalini, kidney, or 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 package (9 ounces) tortellini with cheese filling Grated Parmesan cheese Combine beef, spinach, 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 pot. Cook, stirring, until soft. Stir in the broth, tomatoes with their liquid, beans, oregano and basil. Cover. Simmer for 10 minutes. Add carrots and celery. Simmer for 10 minutes, or until vegetables are tender. Add tortellini. Simmer for 5 minutes. Return meatballs to the stew. Simmer for 10 minutes. Serve steaming hot with Parmesan cheese to spoon over individual servings. Tips: You may substitute carrots and celery with fresh, frozen or garden vegetables. A variety of tortellini with different flavors of filling are available refrigerated in markets. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark