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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Hearty and homey, this saucy stew is chock-full of tender meatballs and veggies that are sure to warm you up when thereâs an autumn chill in the air. Ingredients:
3 eggs, lightly beaten |
2/3 cup seasoned bread crumbs |
1/3 cup grated parmesan cheese |
dash pepper |
1/2 pound each ground turkey or beef, pork and veal |
4 medium potatoes, peeled and cubed |
3 medium carrots, sliced |
1-1/2 cups chopped celery |
1 medium onion, cut into wedges |
1 garlic clove, minced |
1 envelope onion soup mix |
2-1/4 cups water |
1 cup frozen peas |
4-1/2 teaspoons minced fresh parsley |
Directions:
1. In a large bowl, combine the eggs, bread crumbs, cheese and pepper. Crumble beef, pork and veal over mixture and mix well. Shape into 1-1/2-in. balls.
2. Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 20-25 minutes or until no longer pink.
3. Place the meatballs, potatoes, carrots, celery, onion and garlic in a Dutch oven. In a small bowl, combine soup mix and water; pour over meatball mixture. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in peas and parsley; heat through. Yield: 10 servings (2-1/2 quarts).
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