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Recipe: Meatball Stew with Winter Vegetables (using mini meatballs)

Main Dishes - Chilis, Stews
Is this what you are looking for? It is a Better Homes and Gardens recipe. However, it might also have been in Country Woman. I don't think it has been in Taste of Home.

MEATBALL STEW WITH WINTER VEGETABLES
Make 6 servings

2 medium potatoes (unpeeled) cut into 1-inch pieces
2 medium carrots, peeled and cut into 3/4-inch pieces
1 large onion, cut into wedges
2 Tbsp. instant beef bouillon granules
1 bay leaf
1 1/2 tsp. dried thyme or oregano, crushed
1 tsp. dried rosemary or basil, crushed
1/2 tsp. pepper
1 recipe Seasoned Meatballs (recipe follows)
2 medium sweet potatoes or yams, peeled and cut into 1-inch pieces (about 3 cups)
2 medium parsnips, peeled and cut into 3/4-inch pieces
1 cup frozen peas
1/2 cup cold water
1/3 cup all-purpose flour

In a Dutch oven bring 4 1/2 cups water to boiling. Add potatoes, carrots, onion, bouillon granules, bay leaf, thyme or oregano, rosemary or basil and pepper. Return to boiling; reduce heat. Cover, simmer for 10 minutes.

Meanwhile, prepare Seasoned Meatballs.

Add sweet potatoes and parsnips to the hot broth mixture. Add uncooked meatballs, a few at a time, to the hot broth mixture. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or till vegetables are tender and meatballs are fully cooked. Stir in frozen peas.

Stir together 1/2 cup cold water and the flour. Stir flour mixture into hot broth mixture. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.

Ladle into soup bowls and serve.

SEASONED MEATBALLS FOR STEW

1 egg, beaten
1/2 cup fine dry bread crumbs
1 teaspoon minced dried onion
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound lean ground beef

In a medium mixing bowl combine egg, bread crumbs, onion, Worcestershire sauce, garlic salt, and pepper. Add ground beef: mix well. Shape into thirty 1-inch balls.

Tip: For small families, cool leftover stew to room temperature, then store in a covered container for up to 2 days.
MsgID: 0061089
Shared by: Jeanne/FL
In reply to: ISO: Meatball Stew with Parsnips
Board: Cooking Club at Recipelink.com
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