Meatball Stew with Spinach Dumplings Recipe
Ingredients
| Egg - 1 number, beaten | ||
| Soft bread crumbs | 3/4 Cup (16 tbs) | |
| Garlic salt | 1 Teaspoon | |
| Ground beef | 1 pound | |
| Cooking oil | 1 Tablespoon | |
| Onion | 1 | |
| Condensed cheddar cheese soup - 1 number, 11-ounce can | ||
| Milk - 1 number, soup can (1 1/4 cups) | ||
| Beets -1 number, 16-ounce can, diced, and drained | ||
| Frozen Brussels sprouts - 1 number, 10-ounce package | ||
| Spinach - 1 number, 8-ounce can, well drained and chopped | ||
| Biscuit mix - 1 cup packaged | ||
| Milk | 1/4 Cup (16 tbs) | |
Directions
MAKING
1.Mix egg, crumbs, and garlic salt and beef; mix well.
2.Shape meat mixture into 1-inch meatballs.
3.In 12-inch skillet heat oil and brown the meatballs.
4.Add onion; cook for about 5 minutes; drain off the fat.
5.To the skillet, combine cheese soup and the soup can of milk; cover and simmer for about 10 minutes.
6.Add beets and sprouts; cover and simmer for about 5 minutes.
7.Stir together spinach, biscuit mix, and the 1/4-cup milk.
8.Drop spinach mixture atop soup mixture eight dumplings.
9.Cover and simmer for about 10 minutes.
SERVING
10.Serve the stew in soup plates and serve hot with toasted garlic bread.
1.Mix egg, crumbs, and garlic salt and beef; mix well.
2.Shape meat mixture into 1-inch meatballs.
3.In 12-inch skillet heat oil and brown the meatballs.
4.Add onion; cook for about 5 minutes; drain off the fat.
5.To the skillet, combine cheese soup and the soup can of milk; cover and simmer for about 10 minutes.
6.Add beets and sprouts; cover and simmer for about 5 minutes.
7.Stir together spinach, biscuit mix, and the 1/4-cup milk.
8.Drop spinach mixture atop soup mixture eight dumplings.
9.Cover and simmer for about 10 minutes.
SERVING
10.Serve the stew in soup plates and serve hot with toasted garlic bread.
Chef
