Taste of Home
Simple Meatball Stew
TOTAL TIME: Prep: 30 min. Cook: 30 min.
YIELD: 8 servings.
The combination of tender meatballs plus potatoes, carrots and pearl onions in a golden gravy really hit the spot on chilly days after we'd worked up an appetite doing our morning chores. Mom served it with pride for Saturday dinners when I was growing up on the farm.
Ingredients
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1 large egg, beaten
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1 cup soft bread crumbs
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1/4 cup finely chopped onion
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1 teaspoon salt
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1 teaspoon dried marjoram
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1/2 teaspoon dried thyme
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1-1/2 pounds ground beef
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2 tablespoons canola oil
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2 cans (14-1/2 ounces each) beef broth
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2 cans (10-3/4 ounces each) condensed golden mushroom soup, undiluted
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4 medium potatoes, peeled and quartered
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4 medium carrots, cut into chunks
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1 jar (16 ounces) whole pearl onions, drained
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1/4 cup minced fresh parsley
Directions
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1.
In a bowl, combine egg, bread crumbs, chopped onion, salt, marjoram and thyme. Add beef; mix well. Shape into 48 meatballs.
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2.
In a Dutch oven, brown meatballs in oil; drain. Add broth, soup, potatoes, carrots and pearl onions; bring to a boil. Reduce heat; simmer until vegetables are tender, about 30 minutes. Sprinkle with parsley.
Nutrition Facts
1 cup: 374 calories, 16g fat (5g saturated fat), 85mg cholesterol, 858mg sodium, 35g carbohydrate (7g sugars, 4g fiber), 23g protein.
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