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Meatball Stew

Yield 2 quarts

Ingredients

  • 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

How to Make It

  1. 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.

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

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

  4. Serve stew immediately in individual soup bowls.

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