Meatball Stew Recipe
This meatball stew is a beef meatball stew prepared with vegetables. Cooked with onion soup and water as base, the meatball stew is herbed with thyme and parsley. Served with noodles or rice it makes a full meal.
Ingredients
1 pound ground beef
1/2 cup soft bread crumbs
1/2 teaspoon dried thyme leaves, crushed
1 egg
1 clove garlic, minced
2 tablespoons vegetable oil
1 can (10 1/2 ounces) Condensed French Onion Soup
1/4 cup water
3 medium potatoes, peeled and quartered
3 medium carrots, cut into 1-inch chunks
1 medium onion, cut into thin wedges
1 tablespoon chopped fresh parsley
Directions
1. In medium bowl, combine ground beef, bread crumbs, thyme, egg and garlic; mix thoroughly. Shape into 20 meatballs.
2. In 10-inch skillet over medium heat, in hot oil, cook meatballs until browned on all sides. Pour off fat.
3. Stir soup and water into skillet; stir in potatoes, carrots and onion. Heat to boiling. Reduce heat to low. Cover; simmer 30 minutes or until vegetables are tender, adding more water if needed. Garnish with parsley
2. In 10-inch skillet over medium heat, in hot oil, cook meatballs until browned on all sides. Pour off fat.
3. Stir soup and water into skillet; stir in potatoes, carrots and onion. Heat to boiling. Reduce heat to low. Cover; simmer 30 minutes or until vegetables are tender, adding more water if needed. Garnish with parsley
