Over thirty years ago, I 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 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. (Original recipe and variations provided at the end of this post.)
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 and dried parsley in the meatballs for added flavor.)
In a medium bowl, combine ingredients and mix thoroughly. Shape into approximately 20 meatballs. Cook meatballs in a skillet until brown on all sides. Remove the meatballs and drain on a paper towel while preparing the additional ingredients.
In a medium bowl, combine ingredients and mix thoroughly. Shape into approximately 20 meatballs. Cook meatballs in a skillet until brown on all sides. Remove the meatballs and drain on a paper towel while preparing the additional ingredients.
In a medium-sized pot, pour one quart of homemade beef broth/bone broth over meatballs, add three medium potatoes, three medium carrots, approximately 1/2 cup of celery cut into 1/2 inch slices, and 1 medium onion sliced thin. (You can cut your potatoes and carrots small so that they cook faster or in larger chunks and slow cook, which is what I like to do. I like to season it with black pepper and thyme.
Garnish with parsley. Makes four servings.
This also makes an excellent 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!
Garnish with parsley. Makes four servings.
This also makes an excellent 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!
Meatball Stew from Cambell's Creative Cooking with Soup Recipe Book
1 pound of ground beef
crumbs (Choose ONE of the following suggestions: 1/2 cup soft, fresh, bread crumbs, 1/4 cup seasoned fine dry bread crumbs, 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: basil, oregano or thyme)
1 egg
1 clove minced garlic
2 Tablespoons oil
1 can Campbell's 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: 3 medium carrots cut in chunks, 1 1/2 cups celery sliced 1/2 inch thick, 1 1/2 cups cut green beans, or 3 medium parsnips peeled and cut into one-inch pieces)
1 medium onion cut into thin wedges
1 tablespoon fresh, chopped parsley
In a medium bowl, combine ground beef, crumbs of choice, herb of choice, egg, and garlic. Mix thoroughly. Shape into approximately 20 meatballs.
In a 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, vegetables of choice, and onion. Heat to boiling. Reduce heat to low. Cover, and simmer for 30 minutes or until vegetables are tender, adding more water if needed. Garnish with parsley. Makes four servings.
1 pound of ground beef
crumbs (Choose ONE of the following suggestions: 1/2 cup soft, fresh, bread crumbs, 1/4 cup seasoned fine dry bread crumbs, 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: basil, oregano or thyme)
1 egg
1 clove minced garlic
2 Tablespoons oil
1 can Campbell's 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: 3 medium carrots cut in chunks, 1 1/2 cups celery sliced 1/2 inch thick, 1 1/2 cups cut green beans, or 3 medium parsnips peeled and cut into one-inch pieces)
1 medium onion cut into thin wedges
1 tablespoon fresh, chopped parsley
In a medium bowl, combine ground beef, crumbs of choice, herb of choice, egg, and garlic. Mix thoroughly. Shape into approximately 20 meatballs.
In a 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, vegetables of choice, and onion. Heat to boiling. Reduce heat to low. Cover, and simmer for 30 minutes or until vegetables are tender, adding more water if needed. Garnish with parsley. Makes four servings.
