Mix and Match Meatball Stew |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From a 1985 Campbell's cookbook. Ingredients:
1 lb ground beef |
1/4 cup seasoned dry bread crumbs (choose one) or 1/4 cup finely crushed saltines (choose one) or 1/4 cup quick-cooking oats (choose one) |
1/2 teaspoon basil (choose one) or 1/2 teaspoon oregano (choose one) or 1/2 teaspoon thyme, crushed (choose one) |
1 egg |
1 garlic clove, minced |
2 tablespoons oil |
1 (10 1/2 ounce) can condensed french onion soup (choose one) or 1 (10 1/2 ounce) can tomato soup (choose one) or 1 (10 1/2 ounce) can vegetable beef soup (choose one) |
1/4 cup water |
3 medium potatoes, peeled and quartered |
3 medium carrots, cut into 1 inch chunks or 1 1/2 cups celery, cut into 1/2 chunks or 1 1/2 cups cut green beans |
1 medium onion, cut into thin wedges |
1 tablespoon chopped fresh parsley |
Directions:
1. In medium bowl, combine ground beef, crumbs, herb, egg and garlic; mix thoroughly but do not overmix or the meat will become tough. Shape into 20 meatballs.
2. In a 10 inch skillet over medium heat, in hot oil, cook meatballs until browned on all sides. Pour off fat.
3. Stir soup and water into skillet; stir in potatoes, vegetable and onion. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes or until vegetables are tender, adding more water if needed. Garnish with parsley.
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