Meatball Stew

Oxmoor House
2 quarts


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1 1/2 pounds ground chuck
3/4 cup soft breadcrumbs
1 tablespoon dried minced onion
1 3/4 teaspoons salt, divided
1/2 teaspoon pepper
1/4 cup vegetable oil
3 1/2 cups water
1 (6-ounce) can tomato paste
1/2 teaspoon dried whole thyme
1 clove garlic, minced
1 bay leaf
1 cup cubed potato
1 cup sliced celery
1 cup sliced carrots
2 medium onions, chopped
1/4 cup chopped fresh parsley


Combine ground chuck, breadcrumbs, minced onion, 3/4 teaspoon salt, and pepper, mixing well. Shape mixture into 1 1/2-inch meatballs; brown in oil in a large skillet over medium heat. Drain off drippings.

Combine meatballs, water, tomato paste, remaining salt, thyme, garlic, and bay leaf; cover and simmer 30 minutes.

Stir in remaining ingredients; cover and simmer 30 minutes, stirring occasionally. Remove and discard bay leaf.

Serve stew immediately in individual soup bowls.

Created date

February 2010