Taste of Home
Meatball Stew
TOTAL TIME: Prep: 15 min. Cook: 45 min.
YIELD: 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.
Ingredients
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1 large egg, lightly 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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1/2 teaspoon dried marjoram
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1/4 teaspoon dried thyme
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1-1/2 pounds lean ground beef (90% lean)
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2 tablespoons canola oil
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2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
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2 cans (10-1/2 ounces each) condensed beef broth, undiluted
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4 medium potatoes, peeled and diced
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4 medium carrots, diced
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1 jar (16 ounces) whole onions, drained
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1/4 cup minced fresh parsley
Directions
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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.
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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.
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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