Meatball Stew

Name: Meatball Stew
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8-10 servings
Ingredients: 1 large egg, lightly beaten; 1 cup soft bread crumbs; 1/4 cup finely chopped onion; 1 teaspoon salt; 1/2 teaspoon dried marjoram; 1/4 teaspoon dried thyme; 1-1/2 pounds lean ground beef (90% lean); 2 tablespoons canola oil; 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted; 2 cans (10-1/2 ounces each) condensed beef broth, undiluted; 4 medium potatoes, peeled and diced; 4 medium carrots, diced; 1 jar (16 ounces) whole onions, drained; 1/4 cup minced fresh parsley

Total Time Prep: 15 min. Cook: 45 min.

Yield 8-10 servings

Test Kitchen Approved

Forget the long, slow cooking. This meatball stew can be on the table in well under an hour. It's simple, tasty and just as comforting as those long-simmering recipes.

Ingredients

1 large egg, lightly beaten
1 cup soft bread crumbs
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1-1/2 pounds lean ground beef (90% lean)
2 tablespoons canola oil
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
2 cans (10-1/2 ounces each) condensed beef broth, undiluted
4 medium potatoes, peeled and diced
4 medium carrots, diced
1 jar (16 ounces) whole onions, drained
1/4 cup minced fresh parsley

Directions

In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme. Crumble beef over the top and mix well. Shape into 24 meatballs. Heat oil in a Dutch oven. Brown meatballs in batches; drain.
Add the soup, broth, potatoes, carrots and whole onions. Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink. Garnish with parsley.

Nutrition Facts

1 each: 248 calories, 9g fat (3g saturated fat), 55mg cholesterol, 895mg sodium, 24g carbohydrate (7g sugars, 3g fiber), 17g protein.

Many years ago, the Farm Journal published a recipe that became the "jumping-off point" for my version. It's as colorful as it is delicious. I often serve it over wide egg noodles or atop steamed rice—but it's also good just as it is.—Savilla Zook, Seabrook, Maryland.

Recipe Creator