Meatball Stew with Dumplings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 recipe of basic meatballs (prepared from another recipe) |
10 1/2 ounces cream of celery soup, use the condensed soup undiluted |
1/4 cup sour cream |
16 ounces vegetables or 16 ounces green beans, cut or 16 ounces carrots, sliced |
1 (15 ) can potatoes, drained and sliced |
1 egg |
2 cups biscuit mix |
2 large eggs |
2 tablespoons milk |
2 cups biscuit mix |
2 tablespoons parsley flakes |
2/3 cup milk |
Directions:
1. Prepare the basic meatball recipe - except cook them in a Dutch oven.
2. Drain off the excess fat.
3. Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally.
4. Prepare the dumplings.
5. Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes.
6. Cover and simmer another 10 minutes longer.
7. Serve.
8. EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms.
9. PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms.
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