Meatball Stew

2 Reviews
ADD YOUR REVIEW
Photo: Tina Cornett; Styling: Mary Lyn Hill
Prep Time
5 Mins
Cook Time
20 Mins
Yield
Makes 2 quarts
March 1998
RECIPE BY Southern Living

Ingredients

  • 2 potatoes, cut into 1/2-inch cubes
  • 1 small onion, chopped
  • 1 (10 1/2-ounce) can beef broth, undiluted
  • 2 (15-ounce) cans tomato sauce
  • 1 1/4 cups water
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon pepper
  • 1 (10-ounce) package frozen mixed vegetables
  • 3 dozen frozen meatballs

How to Make It

Bring first 8 ingredients to a boil in a large saucepan. Cover, reduce heat, and simmer 10 minutes. Stir in meatballs; cover and simmer 5 to 10 minutes or until vegetables are tender and meatballs are thoroughly heated.

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Ratings & Reviews

sandra1103's Review

sandra1103
September 24, 2010
What a great , simple, convenient recipe! I changed it up some but it still went together quickly. I would recommend sauteing the onions and about 4 cloves of chopped garlic in olive oil first. Instead of regular mixed vegetables, I found a package of frozen Italian style potatoes and vegetables ( spinach and white beans in addition to the potatoes) I used two since they are smaller packages. Then I substituted one can of tomato sauce with one can of Italian style chopped tomatoes. Topped with fresh grated parmesean/regianno cheese. Perfect!!

Laina95's Review

Laina95
January 13, 2009
This soup was delicious! I sauteed the onions with garlic first, and made homemade meatballs. I also used chicken broth because I didn't have beef. But everyone loved it! Definitely making this one again, and doubling it for the freezer!
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