Meatball Stew

RECIPE: Meatball Stew

This is what my honey requested tonight for dinner.  He ate until he thought his tummy would burst, between the stew and the homemade bread   Nothing like home cookin'!



Meatballs:

1 lb lean ground beef

1 small onion, finely chopped

3 cloves garlic, finely chopped

1 large egg

3 Tb ketchup

1 tsp salt

1/4 tsp fresh ground pepper

1/3 c dried Italian-style bread crumbs

2/3 c grated Parmesan cheese

about 1/4 - 1/3 c olive oil (for browning meatballs)



2 (@14 oz) cans tomato sauce

1 (@14 oz) can beef broth

1 1/2 c water

1 medium onion, chopped

2 cloves garlic, chopped

3-4 large carrots, sliced

5 -6 red potatoes cubed

2 cups frozen green beans

1 tsp basil

1 tsp oregano

additional olive oil, salt & pepper to taste



Combine all of the ingredients for the meatballs, and shape into walnut sized balls.  Heat olive oil in a large skillet and cook meatballs, turning gently a couple times to brown all sides.  Drain and set aside. (I put them on a platter lined with paper towels.)



In a dutch oven, add about 1-2 Tb olive oil, and saute garlic and onions, for about 2 minutes, until golden.  Add remaining ingredients, bring to a boil.  Lower heat, cover and simmer until vegetables are *almost* done. (about 10 minutes) Gently add the meatballs and cook about 15-20 minutes more. Stir occasionally, but GENTLY you don't want to break up the meatballs. Veggies should be done, and meatballs cooked through.  If you want a thicker soup, you can thicken it with some water and cornstarch, but this is usually just fine.







Enjoy!