Meatball Stew
Meatball Stew is a hearty dinner made with pantry & freezer items you likely already have on hand! Flavorful meatballs cooked with veggies in a beef broth base that's simple to make & tastes delicious!
Servings: 6 servings
Calories: 359kcal
Ingredients
- 25 frozen homestyle meatballs
- 4 medium potatoes peeled and cut into small chunks
- 3 medium carrots chopped
- 1 ½ cups celery chopped
- ½ cup onion diced
- 1 tsp garlic minced
- 1 oz onion soup mix
- 4 cups beef broth
- 10.5 oz cream of mushroom soup
- 1 tsp worcestershire sauce
- 1 cup frozen peas
- 1 TBSP dried parsley
Instructions
- Prep: Start by preparing the vegetables. Peel and cut the potatoes into small chunks. The carrots, celery and onion should also be chopped into small chunks. If you are using fresh garlic, mince that as well.
- Assemble: Place the meatballs, potatoes, carrots, celery, onion and garlic in a large saucepan or Dutch oven.
- In a medium bowl, whisk together the onion soup mix, worcestershire sauce, beef broth and cream of mushroom soup; pour over meatball mixture.
- Cook: Bring to boil. Reduce heat; cover and simmer for 25-30 minutes or until the vegetables are tender. Stir in peas and parsley; heat through for about 10 minutes. Serve and enjoy!
Notes
Meatball stew can be stored in the refrigerator for up to 5 days. Store in an airtight container to maximize freshness.
It can also be frozen for up to 3 months.
Nutrition
Calories: 359kcal | Carbohydrates: 41g | Protein: 18g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 44mg | Sodium: 1238mg | Potassium: 1458mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5409IU | Vitamin C: 42mg | Calcium: 117mg | Iron: 3mg