"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Meatball Stew Recipe

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This recipe for Meatball Stew, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Irene Fryer
Added: Monday, August 1, 2005


1 egg, beaten
1 c. soft bread crumbs
1/4 c. finely chopped onion
1 tsp. salt
1 tsp. dried marjoram
1/2 tsp. dried thyme
1-1/2 lbs. ground beef
2 (14.5 oz.) cans beef broth
2 (10.75 oz.) cans condensed celery soup, undiluted
4 medium potatoes, peeled and quartered
8 oz. baby cut carrots
2 T. dehydrated onions

In a bowl, combine egg, bread crumbs, chopped onion, salt, marjoram and thyme. Add beef and mix well. Shape into 48 meatballs. In a dutch oven, brown meatballs in oil; drain. Add broth, soup, potatoes, carrots and dehydrated onions; bring to a boil. Reduce heat; simmer for 30 min. or until vegetables are tender. Makes 8 servings.




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