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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
  • Total Time
    Prep: 20 min. Cook: 65 min.
  • Makes
    8 servings


  • 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


  • 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.

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  • Jellybug
    Sep 24, 2020

    We loved the soup, even hubby said it was the best. A lot of flavor and easy to prepare!

  • hlynster
    Sep 3, 2016

    Thank you so much Linnie for this recipe. I grew up eating this and my family loves it. After my Mom passed that was it for eating this, she had never written down the recipe. Finding this was like finding a lost treasure. Thanks to you we all have the recipe now. Adding corn is tasty too..

  • kateb1979
    Oct 6, 2010

    I would add pasta.

  • KJ1
    Nov 15, 2008

    Wow, this sounds really good. I'm going to try this next time I need a good, satisfying supper!! Sounds like it would hit the spot on a winter night!