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Meatball Stew

 Meatball Stew
Many years ago, the Farm Journal published a recipe that became the "jumping-off point" for my version. It's as colorful as it is delicious. I often serve it over wide egg noodles or atop steamed rice—but it's also good just as it is.—Savilla Zook, Seabrook, Maryland.
8-10 ServingsPrep: 15 min. Cook: 45 min.

Ingredients

  • 1 egg, lightly beaten
  • 1 cup soft bread crumbs
  • 1/4 cup finely chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1-1/2 pounds lean ground beef (90% lean)
  • 2 tablespoons canola oil
  • 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 2 cans (10-1/2 ounces each) condensed beef broth, undiluted
  • 4 medium potatoes, peeled and diced
  • 4 medium carrots, diced
  • 1 jar (16 ounces) whole onions, drained
  • 1/4 cup minced fresh parsley

Directions

  • In a large bowl, combine the egg, bread crumbs, chopped onion, salt,
  • marjoram and thyme. Crumble beef over the top and mix well. Shape
  • into 24 meatballs. Heat oil in a Dutch oven. Brown meatballs in
  • batches; drain.
  • Add the soup, broth, potatoes, carrots and whole onions. Bring to a
  • boil; reduce heat and simmer for 30 minutes or until meat is no
  • longer pink. Garnish with parsley. Yield: 8-10 servings.

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Meatball Stew (continued)

Nutritional Facts: 1 serving (1 each) equals 248 calories, 9 g fat (3 g saturated fat), 55 mg cholesterol, 895 mg sodium, 24 g carbohydrate, 3 g fiber, 17 g protein.