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Meatball Stew

Total Time

Prep: 15 min. Cook: 45 min.

Makes

8-10 servings

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.
Meatball Stew Recipe photo by Taste of Home

Ingredients

  • 1 large 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

  1. 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.
  2. 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.
Soft Bread Crumbs
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.

Nutrition Facts

1 each: 248 calories, 9g fat (3g saturated fat), 55mg cholesterol, 895mg sodium, 24g carbohydrate (7g sugars, 3g fiber), 17g protein.

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