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Favorite Meatball Stew

 Favorite Meatball Stew
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.
10 ServingsPrep: 1 hour Cook: 30 min.


  • 3 eggs, lightly beaten
  • 2/3 cup seasoned bread crumbs
  • 1/3 cup grated Parmesan cheese
  • Dash pepper
  • 1/2 pound each ground turkey or beef, pork and veal
    With Johnsonville Italian Sausage.

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  • 4 medium potatoes, peeled and cubed
  • 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
  • 4-1/2 teaspoons minced fresh parsley


  • In a large bowl, combine the eggs, bread crumbs, cheese and pepper.
  • Crumble beef, pork and veal over mixture and 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.
  • Place the meatballs, potatoes, carrots, celery, onion and garlic in a
  • Dutch oven. In a small bowl, combine soup mix and water; pour over

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Favorite Meatball Stew (continued)

Directions (continued)

  • 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).
Nutritional 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.