Meatball Tortellini Recipe
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 6
- 2 cans (10-3/4 ounces each) condensed cream of mushroom s undiluted
- 1 package (16 ounces) frozen california-blend vegetables thawed
- 1 package frozen fully cooked italian meatballs (12 ounces) thawed
- 2 cups uncooked dried cheese tortellini
- 2-1/4 cups water
- 1 teaspoon creole seasoning
- Carbohydrate 0.160331110785825 g
- Cholesterol 0 mg
- Fat 0.0184066666293225 g
- Fiber 0.0276222226324219 g
- Protein 0.0234422221746617 g
- Saturated Fat 0.00804222220590583 g
- Serving Size 1 1 -8 serving (0g)
- Sodium 0.0659999998660965 mg
- Sugar 0.132708888153403 g
- Trans Fat 0.00268399999455459 g
- Calories 1 calories
Directions In a 3-qt. slow cooker, combine the vegetables, meatballs and tortellini. In a large bowl, whisk the soup, water and Creole seasoning. Pour over vegetable mixture; stir well. Cover and cook on low for 3-4 hours or until the tortellini and vegetables are tender. Yield: 6-8 servings. Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper. Originally published as Meatball Tortellini in Quick Cooking March/April 2004, p52 Nutritional Facts 1 serving (1 cup) equals 136 calories, 5 g fat (2 g saturated fat), 15 mg cholesterol, 484 mg sodium, 18 g carbohydrate, 2 g fiber, 6 g protein. Print Add to Recipe Box Email a Friend
