Meatball Stew with Winter Vegetables

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Soup, Chili & Stew
Meatball Stew with Winter Vegetables

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    Servings and Ingredients

    QuantityIngredientAdd
    1egg, beaten
    ½ c.fine dry bread crumbs
    1 tsp.dried minced onions
    1 tsp.Worcestershire sauce
    ¼ tsp.garlic salt
    tsp.pepper
    1 lbs.lean ground beef or turkey
    4 ½ c.water
    2medium potatoes, peeled and cubed
    2medium carrots, peeled and sliced
    1large onion, cut in wedges
    2 tbsp.instant beef bouillon
    1bay leaf
    1 ½ tsp.crushed thyme or oregano
    1 tsp.crushed rosemary or basil
    ½ tsp.pepper
    2medium sweet potatoes or yams, peeled and cubed (about 3 cups)
    2medium parsnips, peeled and cubed
    1 c.frozen peas
    c.flour
    ½ c.cold water

    Directions

    1. To make meatballs, combine beaten egg, bread crumbs, minced onion, Worcestershire sauce, garlic salt, 1/8 teaspoon pepper and ground beef. Shape into 30 (1-inch) meatballs. Brown in a skillet. Drain and set aside.
    2. In a Dutch oven, bring 4-1/2 cup water to a boil. Add potatoes, carrots, onions cut in wedges, bouillon, bay leaf, thyme, rosemary and pepper. Return to a boil. Reduce heat, cover and simmer for 10 minutes.
    3. Add sweet potatoes, parsnips and browned meatballs to the hot broth. Reduce heat, cover and simmer about 15 minutes more, or until vegetables are tender and meatballs are fully cooked. Stir in frozen peas. Return to a boil.
    4. Mix together flour and 1/2 cup cold water. Stir into hot broth. Cook and stir for 1 minute.
    5. Remove bay leaf before serving.