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Veggie Meatball Stew

 Veggie Meatball Stew
An elderly man I cared for shared this recipe with me. I'd make a batch for him and freeze half in single-serving portions for quick meals. I often prepare this for my own family and for church potlucks. - Linnie Watkins, Hebo, Ohio
8 ServingsPrep: 20 min. Cook: 65 min.

Ingredients

  • 1 can (8 ounces) tomato sauce, divided
  • 1 egg
  • 1 medium onion, finely chopped
  • 1/2 cup dry bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground allspice
  • 1 pound ground beef
  • 3 cups water
  • 3 medium potatoes, peeled and quartered
  • 6 medium carrots, sliced
  • 1 package (10 ounces) frozen peas
  • 1/2 cup chopped green pepper
  • 1 envelope onion soup mix

Directions

  • In a bowl, combine 1/4 cup tomato sauce, egg, onion, bread crumbs,
  • salt, pepper and allspice. Crumble beef over mixture and mix well.
  • Shape into 1-in. balls. In a large saucepan, brown meatballs; drain.
  • Add the water, potatoes, carrots, peas, green pepper, soup mix and
  • remaining tomato sauce; bring to a boil. Reduce heat; cover and
  • simmer for 45 minutes or until meat is no longer pink and vegetables
  • are tender. Yield: 8 servings.