Ingredients
- 16 oz. Pkg. Carando Abruzzese Italian Style Meatballs16 oz.
- 1 cup(s) Chopped yellow onion1 cup(s)
- 1 cup(s) Sliced carrot1 cup(s)
- 3 clove(s) Garlic, cut into slivers3 clove(s)
- 32 oz. Box no salt added beef stock32 oz.
- 28 oz. Can diced tomatoes28 oz.
- 8 oz. Can tomato paste8 oz.
- 1/2 cup(s) Dry red wine1/2 cup(s)
- 1/2 cup(s) Water1/2 cup(s)
- 1/2 Tsp. Dried basil1/2 Tsp.
- 1/2 Tsp. Dried oregano1/2 Tsp.
- 2 whole Large bell peppers, chopped2 whole
- 1 1/2 cup(s) Sliced zucchini1 1/2 cup(s)
- 16 oz. Frozen cheese tortellini16 oz.
- 1 Tbsp. Chopped fresh italian parsley1 Tbsp.
Instructions
Crumble meatballs and cook in 6-quart stockpot over medium-high heat until well browned. Add onion, carrot and garlic; sauté 3 minutes.
Stir in beef stock, tomatoes, tomato paste, wine, water basil and oregano; bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally.
Add remaining ingredients; simmer an additional 30 minutes. If desired, serve topped with freshly grated Parmesan cheese. Leftovers freeze well.
*For an extra kick, use Carando Sicilian Italian Style Meatballs.
Life is Delicious. Savor It.
