Meatball Stew

Meatballs--made with ground beef, bread crumbs, egg, and onion--are added to a beef broth mixture with tomato sauce, carrots, potatoes, peas, herbs, and more onion. If desired, you may add Bisquick dumplings.

Ingredients:

• 2 cans Beef Broth plus enough water to make 3 cups
• 1 lb. lean ground beef
• 1/2 Cup breadcrumbs
• 1 egg
• 1/2 Cup finely chopped onion
• 1 tsp salt
• 1/4 tsp pepper
• 1-15 oz can tomato sauce
• 1# lb. sliced carrots
• 4 Cup diced potatoes
• 1 cup chopped onion
• 1/2 tsp sweet basil
• 1/2 tsp Italion seasoning
• 1 clove garlic,chopped
• 1 8 oz can peas, drained
• Bisquick Dumplings (optional)

Directions:

In Dutch oven heat beef broth and water to simmer. Meanwhile combine next 6 ingredients; shape into meatballs. To Dutch oven add next 7 ingredients. Heat to boiling. Add meatballs. Reduce to simmer; cover and cook 45-60 minutes or till veggies are tender and the meatballs are done. Add peas and additional salt & pepper (to taste.) If you wish, make dumplings according to directions on biscuit mix package.

Number of Servings: 

Notes from the Cook: If while boiling it should get so the liquid is not covering it, add a little water.