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Onion Meatball Stew Recipe

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When fall comes calling, it's time to cook up comforting fare like this stew from Valerie Warner of North Manchester, Indiana. Replete with meatballs and veggies, the old-fashioned dish will satisfy even the heartiest appetite.

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4 Servings
Prep: 20 min. Cook: 25 min.

Ingredients

1 egg, lightly beaten
1/2 cup soft bread crumbs
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried savory
1 pound ground beef
1 tablespoon vegetable oil
1 can (10-1/2 ounces) condensed French onion soup, undiluted
2/3 cup water
3 medium carrots, cut into 3/4-inch chunks
2 medium potatoes, peeled and cut into 1-inch chunks
1 medium onion, cut into thin wedges
1 tablespoon minced fresh parsley

Directions

In a large bowl, combine the egg, bread crumbs, garlic, salt and savory. Crumble beef over mixture and mix well. Shape into 1-1/4-in. balls.
In a large skillet, brown meatballs in oil over medium heat; drain. Stir in the soup, water, carrots, potatoes and onion. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Sprinkle with parsley. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 381 calories, 17 g fat (5 g saturated fat), 112 mg cholesterol, 1,015 mg sodium, 32 g carbohydrate, 4 g fiber, 26 g protein.

Onion Meatball Stew published in Country Woman September/October 2002, p40

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