Meatball Stew
This has been a family favorite for more years than I can remember. It comes from my ex-wife’s family, and I sued for custody! (Just kidding) She recently gave me a copy, after a lot of struggle over the years to get one. I guess she isn’t mad at me any more…
Actually, we are good friends. We both were very young when we married, I was in Viet Nam, and it just didn’t work out for us. She turned 16 in November, and we got married in December. Back in the early 60’s that was not so unusual in our neck of the woods. We stuck it out for 34 years, but after our daughter was married and moved away, it was time to call it quits.
Now, we talk on the phone every week, and her new husband did some work for us on our brick & mortar. Carrie stayed for lunch, and my new wife and her gossiped about me. The old Coon was very outnumbered that day!
So here is the recipe. it is great for a cold March day such as this. It has been blustery and overcast here, with temperatures in the low 30’s, and I need something to warm the soul…
Meat Ball Stew
1 LB ground beef
1/2 cup soft bread crumbs
1/2 teaspoon dried thyme leaves, crushed
1 egg
1 clove garlic, minced
2 TBS canola oil (may substitute vegetable oil if desired)
1 can Campbell’s French Onion soup
1/4 cup water
3 med potatoes, peeled & quartered
3 medium carrots cut into 1 inch chunks
1 medium onion, cut into thin wedges
1 TBS chopped fresh parsley
In medium bowl, combine ground beef, bread crumbs, thyme, egg, and garlic. Mix thoroughly and shape into 20 meatballs.
Cook meatballs in hot canola oil in a 10″ skillet (medium heat) until browned on both sides. Drain fat and excess oil.
Stir French Onion soup and water into skillet, add potatoes, carrots and onion. heat to boiling; reduce heat to low, cover, and simmer 30 minutes until vegetables are tender. Add more water if needed to maintain consistency desired.
Garnish with parsley.
Serves 4.
Enjoy…
Charlie~
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