Meatball Stew
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams ground beef, or ground pork, (1 lb)
- Crumbs Option
- ½ teaspoon Herb Option, crushed
- 1 egg, lightly beaten
- 1 clove garlic, minced
- 2 tablespoons vegetable oil
- 1 can Soup Option, (10½ oz / 298 g)
- ¼ cup water
- 3 medium potatoes, peeled, quartered
- Vegetable Option
- 1 medium onion, cut into thin wedges
- 1 tablespoon fresh parsley, chopped
OPTIONS
Crumbs - Use 1 Item
- ½ cup soft bread crumbs
- ¼ cup seasoned breadcrumbs, Shortcut
- ¼ cup saltines, finely crushed
- ¼ cup quick cooking rolled oats
Herb - Use 1 Item
- dried summer savory
- dried basil
- dried oregano
- dried thyme
Soup - Use 1 Item
- condensed French onion soup
- condensed tomato bisque
- condensed vegetable beef soup
Spanish style vegetable soup
Vegetable - Use 1 Item
- 3 medium carrots, cut into 1 inch pieces
- 1½ cups celery, cut into ½ inch pieces
- 1½ cups cut green beans
- 3 medium medium parsnips, peeled and cut into 1 inch pieces
Instructions
- In a mixing bowl, add the ground beef, Crumbs and Herb Options, egg, and garlic. Mix together, but do not overmix or that will result in tough meatballs.
- Shape mixture into 20 meatballs.
- In a non stick pan on medium heat, heat the oil, when hot, add the meatballs and brown on all sides. Pour off excess fat.
- Stir in the Soup Option, water, potatoes, Vegetable Option, and onion. Heat to boiling then reduce to low. Cover and simmer 30 minutes or until the vegetables are tender. Add additional water as needed.
- Ladle into serving bowls, garnish with parley, serve and enjoy.
Notes
Low cost per serving.
Shortcut: Seasoned Breadcrumbs.
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