Bavarian Meatball Stew Recipe
Bavarian Meatball Stew Recipe photo by Taste of Home
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Bavarian Meatball Stew Recipe

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4.5 13 21
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"This thick, tangy soup has been one of our favorites ever since my daughter gave me the recipe years ago," says Janice Mitchell of Aurora, Colorado. "It's satisfying any time, but especially wonderful on a chilly evening."
TOTAL TIME: Prep: 35 min. Cook: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Cook: 35 min.
MAKES: 8 servings


  • 1 egg, lightly beaten
  • 1/2 cup soft bread crumbs
  • 3 tablespoons dried parsley flakes
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 1-1/2 pounds ground beef
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (14 ounces) Bavarian sauerkraut, rinsed and well drained
  • 2 medium potatoes, peeled and cubed
  • 2 medium carrots, sliced
  • 2 celery ribs, sliced
  • 1 envelope onion soup mix
  • 1 tablespoon sugar
  • 1/2 teaspoon pepper
  • 1 bay leaf

Nutritional Facts

1 cup: 279 calories, 12g fat (4g saturated fat), 83mg cholesterol, 931mg sodium, 24g carbohydrate (10g sugars, 2g fiber), 20g protein.


  1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place on a greased rack in a shallow baking pan. Bake at 400° for 15 minutes; drain.
  2. Meanwhile, in a large saucepan, combine the remaining ingredients. Add meatballs. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Discard bay leaf before serving. Yield: 8 servings.
Originally published as Bavarian Meatball Stew in Taste of Home April/May 2007, p18

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mayun User ID: 1636268 229865
Reviewed Jul. 20, 2015

"I found this stew very flavorful and will definitely make it again! I'm a huge pasta fan & so I added a small amount of orzo. A real winner!"

dschultz01 User ID: 1076910 93605
Reviewed Oct. 6, 2014

"There was not as much flavor in this as I was hoping. Overall, it wasn't bad, but not really worth making again, and I am a huge sauerkraut fan."

rebelwithoutaclue User ID: 4288906 160203
Reviewed Feb. 7, 2014

"I cut the all-spice and nutmeg to 1/8 tea and used sauerkraut once and cabbage once. We liked the cabbage a little better but both were good. It was really a toss up!"

chinadoll2008 User ID: 1574460 160202
Reviewed Oct. 21, 2013

"Very good! My husband & I thought it was perfect for a chilly Fall evening!"

matilda629 User ID: 2173410 66209
Reviewed Nov. 3, 2011

"This is simple and very good! One of my husbands favorites."

JessicaH User ID: 5102397 166565
Reviewed Jul. 11, 2011

"My husband and I did not like the meatball recipe. I calls for 3 TBS of parsley?! I only used 1 which was plenty. The all-spice and nutmeg give it an overwhelming flavor that is not good with the rest of the stew. However, the actual stew was very good. I liked the addition of sauerkraut and if we do make this again, we will use the soup base and our own meatballs! Maybe even some pieces of steak would be better!"

Northwood User ID: 2216007 92372
Reviewed Apr. 3, 2011

"My family loves this recipe! We have also used cabbage in place of the sauerkraut, wow is that awesome!"

hollyespen User ID: 4962992 161085
Reviewed Mar. 23, 2010

"Loved this recipe. Would definately make again!"

ClaraEmma User ID: 1692446 92371
Reviewed Jun. 28, 2009

"I added 1 large carton of salt free vegetable broth to help dilute the sodium content somewhat, It still tasted great. Next time I may leave out the Lipton soup mix though, you could always use fresh or dried onion flakes to a similar purpose."

carol drapac User ID: 1488881 161348
Reviewed Apr. 16, 2009

"I make this with purchased meatballs, usually the small party meatballs from Trader Joe's. Not having to make the meatballs from scratch saves a lot of time. This is one of our favorite family meals. We put a mound of mashed potatoes in the center of a bowl, make a depression and put the stew on top."

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