Ingredients
16 oz.
Pkg. Carando Abruzzese Italian Style Meatballs
16 oz.
1 cup(s)
Chopped yellow onion
1 cup(s)
1 cup(s)
Sliced carrot
1 cup(s)
3 clove(s)
Garlic, cut into slivers
3 clove(s)
32 oz.
Box no salt added beef stock
32 oz.
28 oz.
Can diced tomatoes
28 oz.
8 oz.
Can tomato paste
8 oz.
1/2 cup(s)
Dry red wine
1/2 cup(s)
1/2 cup(s)
Water
1/2 cup(s)
1/2 Tsp.
Dried basil
1/2 Tsp.
1/2 Tsp.
Dried oregano
1/2 Tsp.
2 whole
Large bell peppers, chopped
2 whole
1 1/2 cup(s)
Sliced zucchini
1 1/2 cup(s)
16 oz.
Frozen cheese tortellini
16 oz.
1 Tbsp.
Chopped fresh italian parsley
1 Tbsp.
Directions
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.
