Meatball Stew

Over twenty years ago, I somehow ended up with a small recipe book distributed by Campbell's soup.  I was just a young mother at the time and was looking for inexpensive and easy recipes to feed my two kids.  One of the meals I tried from the Campbell's "Creative Cooking with Soup" recipe book was called Meatball Stew.  Despite its unlikely name, my children loved it and it became a stand by meal as they were growing up.  The original recipe was written so that one could vary the ingredients for a slightly different soup.  I will provide the original recipe and the variations, after which I will give you my version, as I don't use the processed soups.  To me, all recipes are simply suggestion.  Each recipe gives me the basis of a meal that I can make my own  So, be creative and find ways to make this soup yours.

Meatball Stew

1 Pound of Ground Beef
Crumbs (Choose ONE of the following suggestions from Campbell's:  1/2 cup soft, fresh, bread crumbs, or 1/4 cup seasoned fine dry bread crumbs, or 1/4 cup finely crushed saltines or 1/4 cup quick cooking oats.)
1/4 teaspoon Herb of your choice (Choose ONE from the following suggestions:  Summer Savory Leaves, Basil Leaves, Oregano Leaves, or Thyme Leaves)
1 Egg
1 Clove Garlic Minced
2 Tablespoons Oil
1 Can Condensed Soup (Choose one of the following suggestions:  French Onion, Tomato Bisque, Vegetable Beef, or Spanish Style Vegetable)
1/4 Cup Water
3 Medium Potatoes cut and quartered
Vegetable (Choose One of the following: Three Medium Carrots cut in chunks, 1 1/2 Cups Celery cut in chunks approximately 1/2 inch thick, 1 1/2 Cups cut Green Beans, or 3 Medium parsnips peeled and cut into one inch chunks)
1 Medium Onion cut into thin wedges
1 Tablespoon fresh, chopped parsley

In medium bowl, combine ground beef, crumbs of choice, herb of choice, egg and garlic.  Mix thoroughly.  Shape into approximately 20 meatballs.

In skillet over medium heat, in hot oil, cook meatballs until brown on all sides.  Drain fat.

Combine soup and water and pour into a pot with meatballs, potatoes, vegetable of choice 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.  Makes four servings.

T Cupp's Version of Meatball Stew

1 Pound of Ground Beef
1/2 cup of soft bread crumbs
1 Egg
1/2 teaspoon of salt
1/4 teaspoon of pepper
Sometimes I use a small amount of grated onion or bell pepper in the meatballs for added flavor.  Original recipe calls for garlic.

In a medium bowl, combine ingredients and mix thoroughly.  Shape into approximately 20 meatballs.  Use a small bit of coconut oil to grease skillet and cook meatballs until brown on all sides.  (The oil keeps the meatballs from sticking while they cook.)  Pour off fat.

Instead of using the processed Campbell's soup, I use one quart of my homemade beef broth. In a medium sized pot,  pour beef broth over meatballs, add three medium potatoes cubed, three medium carrots cut into 1 inch chunks, approximately 1/2 cup of celery cut into 1/2 inch slices, and 1 medium onion cut into thin wedges.

Cover.  Simmer approximately 30 minutes or until vegetables are tender.  Garnish with parsley.  Makes four servings.

This also makes a great meal for the slow cooker.  Simply make your meatballs and then throw everything in the slow cooker in the morning and it will be ready for supper at the end of the day.  Pairs well with a pan of cornbread!

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