Meatball Stew Recipe
Ingredients
| Egg | 1 | |
| Ground beef | 1 Pound | |
| Bread | 1/2 Cup (16 tbs) | |
| Instant minced onion | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 1/2 teaspoon leaf marjoram or 1/4 teaspoon ground marjoram | ||
| 1 cube or teaspoon beef bouillon | ||
| Onion | 1 Large, sliced | |
| 2 large potatoes, peeled and cut into eighths | ||
| 3 carrots, peeled and cut into 1-inch pieces | ||
| Tomato soup | 1 Can (10oz), condensed | |
| 1 soup can (1 1/3 cups) water | ||
Directions
In 3-quart casserole, beat egg with fork.
Mix in ground beef, bread, onion, salt and marjoram; mix well.
Shape into 20 meatballs and arrange in same dish.
Cook uncovered, 7 minutes rearranging and turning about halfway.
Drain off juices.
Add bouillon, onion, potatoes, carrots, soup and water.
Stir to mix evenly.
Cook covered, 20 TO 23 minutes or until vegetables are desired done, stirring occasionally.
If desired, sprinkle with parsley.
Mix in ground beef, bread, onion, salt and marjoram; mix well.
Shape into 20 meatballs and arrange in same dish.
Cook uncovered, 7 minutes rearranging and turning about halfway.
Drain off juices.
Add bouillon, onion, potatoes, carrots, soup and water.
Stir to mix evenly.
Cook covered, 20 TO 23 minutes or until vegetables are desired done, stirring occasionally.
If desired, sprinkle with parsley.
Chef
