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Meatball Stew Recipe

Photo by: Taste of Home

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Hearty and homey, this saucy stew is chock-full of tender meatballs and veggies that are sure to warm you up when there’s an autumn chill in the air.

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10 Servings
Prep: 1 hour Cook: 30 min.

Ingredients

3 eggs, lightly beaten
2/3 cup seasoned bread crumbs
1/3 cup grated Parmesan cheese
Dash pepper
1/2 pound each ground beef, pork and veal
4 medium potatoes, peeled and cut into small chunks
3 medium carrots, sliced
1-1/2 cups chopped celery
1 medium onion, cut into wedges
1 garlic clove, minced
1 envelope onion soup mix
2-1/4 cups water
1 cup frozen peas, thawed
4-1/2 teaspoons minced fresh parsley

Directions

In a large bowl, combine the eggs, bread crumbs, Parmesan cheese and pepper. Crumble beef, pork and veal over mixture; mix well. Shape into 1-1/2-in. balls.
Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 20-25 minutes or until no longer pink. Drain on paper towels.
Place the meatballs, potatoes, carrots, celery, onion and garlic in a soup kettle or Dutch oven. In a small bowl, combine soup mix and water; pour over meatball mixture. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in peas and parsley; heat through. Yield: 10 servings (2-1/2 quarts).

Nutrition Facts: 1 serving (1 cup) equals 265 calories, 10 g fat (4 g saturated fat), 110 mg cholesterol, 505 mg sodium, 25 g carbohydrate, 3 g fiber, 18 g protein.

Meatball Stew published in Taste of Home October/November 2006, p29

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Ingredients