Hearty and homey, this saucy stew is chock-full of tender meatballs and veggies that are sure to warmyou up when there’s an autumn chill in the air.
—Joan Chasse
Berlin, Connecticut
Berlin, Connecticut
PREP: 1 hour
COOK: 30 min.
Yield: 10 servings (2-1/2 quarts)
INGREDIENTS
3 eggs, lightly beaten
2/3 cup seasoned bread crumbs
1/3 cup grated Parmesan cheese
Dash pepper
1/2 pound each ground beef, pork and veal
4 medium potatoes, peeled and cut into small chunks
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, thawed
4-1/2 teaspoons minced fresh parsley
2/3 cup seasoned bread crumbs
1/3 cup grated Parmesan cheese
Dash pepper
1/2 pound each ground beef, pork and veal
4 medium potatoes, peeled and cut into small chunks
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, thawed
4-1/2 teaspoons minced fresh parsley
PROCEDURE
In a large bowl, combine the eggs, bread crumbs, Parmesan cheese and pepper. Crumble beef, pork and veal over mixture; mix well. Shape into 1-1/2-in. balls.
Place meatballs on a greased rack in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until no longer pink. Drain on paper towels.
Place the meatballs, potatoes, carrots, celery, onion and garlic in a soup kettle or 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.
Recipe taken from Taste of Home magazine October-November 2006
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