Bev's Meatball Stew Recipe
Summary
Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings6
Ingredients
| Lean ground beef | 1 Pound | |
| Frozen mixed vegetables package | 1 | |
| Shredded cabbage | 1 Cup (16 tbs) | |
| Long grain white rice | 1/2 Cup (16 tbs), uncooked | |
| 1/2 cup medium pearl barley | ||
| Celery | 1/2 Cup (16 tbs), chopped | |
| Onion | 1 Medium, chopped | |
| 1 can (14 1/2 oz.) ready-to-serve beef broth | ||
| Tomato soup | 1 Can (10oz), condensed | |
| Water | 1 Cup (16 tbs) | |
| Snipped parsley | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
Shape beef into 18 meatballs, about 1 1/4 inches each.
Set aside.
In 3-quart casserole, combine remaining ingredients.
Mix well.
Add meatballs.
Cover.
Microwave at High for 10 minutes.
Stir.
Reduce power to 70% (Medium High).
Microwave for 20 to 30 minutes, or until rice and barley are tender, stirring 2 or 3 times.
Let stand, covered, for 10 minutes.
Set aside.
In 3-quart casserole, combine remaining ingredients.
Mix well.
Add meatballs.
Cover.
Microwave at High for 10 minutes.
Stir.
Reduce power to 70% (Medium High).
Microwave for 20 to 30 minutes, or until rice and barley are tender, stirring 2 or 3 times.
Let stand, covered, for 10 minutes.
Chef
