Meatballs In Delicious Veggie Stew

1. 1

   In soup pot, cook the onions with olive oil until tender, stirring occasionally.

2. 2

   Add boiling water, salt and pepper. Stir once or twice.

3. 3

   In a large bowl mix the meatball ingredients. (I use the leftover egg white. We'll use the yolk in the sauce.) Make small balls from the mix.

4. 4

   Put flour in a relatively plain, low sided plate and roll each of the meatballs until you cover them thoroughly. (You can use a large plate to put all the meatballs in the flour and shake the plate.) Discard the leftover flour.

5. 5

   Carefully and slowly put the meatballs in boiling water and bring them boil. To not to harm the shapes of the meatballs do not stir much.

6. 6

   Add potato, carrot, celery and peas and bring them boil.

7. 7

   In a small cup beat the yolk and lemon juice.

8. 8

   Check the meatballs and veggies, if they are cooked as you desire turn off the heat. Quickly stirring, pour 1-2 spoon boiling water of the meatballs into yolk-lemon mix. (We warm the yolk this way so it is not going to be cooked when we pour it in the stew.) Pour it into the stew and stir.

* Per serving · 4 servings · Values may vary.