Vegetable Meatball Stew Recipe

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

Servings: persons

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

1
In a large Dutch oven or soup kettle, bring water to boil. Add potatoes, carrots, onion and seasonings; return to a boil. Reduce heat; cover and simmer for 10 minutes.
2
Meanwhile, in a small bowl, combine the bread crumbs, egg and Worcestershire sauce. Crumble beef over mixture and mix well.
3
Shape into 1-in. balls; add to Dutch oven along with sweet potatoes and parsnips. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
4
Discard bay leaf. Stir in peas. Combine flour, cold water and browning sauce if desired until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 4 cups water, 2 medium peeled potatoes, cut into 1-inch cubes, 2 medium carrots, cut into 3/4-inch chunks, 1 large onion, cut into eighths, and more.

Yes, Vegetable 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.

Vegetable Meatball Stew

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