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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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When fall comes calling, it's time to cook up comforting fare like this stew from Valerie Warner of North Manchester, Indiana. Replete with meatballs and veggies, the old-fashioned dish will satisfy even the heartiest appetite. Ingredients:
1 egg, lightly beaten |
1/2 cup soft bread crumbs |
1 garlic clove, minced |
1/2 teaspoon salt |
1/2 teaspoon dried savory |
1 pound ground beef |
1 tablespoon vegetable oil |
1 can (10-1/2 ounces) condensed french onion soup, undiluted |
2/3 cup water |
3 medium carrots, cut into 3/4-inch chunks |
2 medium potatoes, peeled and cut into 1-inch chunks |
1 medium onion, cut into thin wedges |
1 tablespoon minced fresh parsley |
Directions:
1. In a large bowl, combine the egg, bread crumbs, garlic, salt and savory. Crumble beef over mixture and mix well. Shape into 1-1/4-in. balls.
2. In a large skillet, brown meatballs in oil over medium heat; drain. Stir in the soup, water, carrots, potatoes and onion. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Sprinkle with parsley. Yield: 4 servings.
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