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Vegetable Meatball Stew

 Vegetable Meatball Stew
Meet the Cook: People who try this comment on how much they love the sweet potatoes. But they can never quite seem to pinpoint my "secret ingredient" - the parsnips! -Elaine Grose, Elmira, New York
6 ServingsPrep: 30 min. Cook: 25 min.


  • 4 cups water
  • 2 medium peeled potatoes, cut into 1-inch cubes
  • 2 medium carrots, cut into 3/4-inch chunks
  • 1 large onion, cut into eighths
  • 2 tablespoons beef bouillon granules
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup seasoned dry bread crumbs
  • 1 egg, lightly beaten
  • 1 teaspoon Worcestershire sauce
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 2 medium parsnips, peeled and cut into 3/4-inch slices
  • 1 cup frozen peas
  • 1/3 cup all-purpose flour
  • 1/2 cup cold water
  • 1/4 teaspoon browning sauce, optional


  • In a large Dutch oven or soup kettle, bring water to boil. Add
  • potatoes, carrots, onion and seasonings; return to a boil. Reduce

2 of 2

Vegetable Meatball Stew (continued)

Directions (continued)

  • heat; cover and simmer for 10 minutes.
  • Meanwhile, in a small bowl, combine the bread crumbs, egg and
  • Worcestershire sauce. Crumble beef over mixture and mix well.
  • Shape into 1-in. balls; add to Dutch oven along with sweet potatoes
  • and parsnips. Bring to a boil. Reduce heat; cover and simmer for 15
  • minutes or until vegetables are tender.
  • Discard bay leaf. Stir in peas. Combine flour, cold water and
  • browning sauce if desired until smooth; gradually stir into stew.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Yield: 6 servings.