Vegetable And Meatball Stew Recipe

Name: Vegetable And Meatball Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; 2 medium potatoes, peeled and cut into 1 inch pieces; 3 carrots, peeled and cut into chunks; 1 large onion, cut into eighths; 2 tablespoons beef bouillon granules; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon dried basil; salt and pepper; 1 lb ground round; 1/2 cup seasoned dry bread crumb; 1 egg, beaten; 2 teaspoons Worcestershire sauce; 2 medium sweet potatoes, peeled and cut into 1 inch pieces; 2 medium parsnips, peeled and cut into chunks; 1 cup frozen peas; 1/3 cup all-purpose flour; 1/2 cup cold water

Servings: persons

4 cups water
2 medium potatoes, peeled and cut into 1 inch pieces
3 carrots, peeled and cut into chunks
1 large onion, cut into eighths
2 tablespoons beef bouillon granules
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried basil
salt and pepper
1 lb ground round
1/2 cup seasoned dry bread crumb
1 egg, beaten
2 teaspoons Worcestershire sauce
2 medium sweet potatoes, peeled and cut into 1 inch pieces
2 medium parsnips, peeled and cut into chunks
1 cup frozen peas
1/3 cup all-purpose flour
1/2 cup cold water

1
In a large pot, add water; bring to a boil.
2
Add potatoes, carrots, onion, bouillon granules and seasonings.
3
Return to a boil; reduce heat; cover and simmer for 10 minutes.
4
Combine ground round, breadcrumbs, egg, and Worcestershire sauce.
5
Shape into 1-inch balls; add to pot of stew with sweet potatoes and parships.
6
Bring to a boil.
7
Reduce heat; cover and simmer for 25 minutes or until vegetables are tender.
8
Discard bay leaf.
9
Stir in peas.
10
Combine flour and cold water; stir into stew.
11
Bring to a boil; stir and cook for 2 minutes or until thickened.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 cups water, 2 medium potatoes, peeled and cut into 1 inch pieces, 3 carrots, peeled and cut into chunks, 1 large onion, cut into eighths, and more.

Yes, Vegetable And Meatball Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable And Meatball Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions