"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis


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This recipe for MEATBALL STEW, by , is from Watterson Trail Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Connie Thomas


1-2 lbs. ground beef
1/4 cup oats
1/4 cup finely crushed saltine crackers
1 egg
Basil or oregano leaves
1 clove of garlic
2 tbsp. salad oil
2 cans tomato soup
4-5 potatoes, cut in chunks
3-4 carrot wedges
2-3 stalks of celery wedges
1-2 onions, sliced
salt and pepper to taste
1 tbsp. parsley (optional)
green onions (optional)

In medium bowl, combine ground beef, cracker crumbs, herbs, egg and garlic; mix thoroughly. Shape into meatballs.
In large skillet over medium heat, in hot oil, cook meatballs until browned on all sides.
Stir soup and water into skillet; stir in potatoes, carrots, celery and onions. Add meatballs. Cover and simmer for 30 minutes, stirring occasionally, adding more water if necessary. Season with salt, pepper, basil or Italian seasoning. Top with 1 tbsp. of parsley or cut up tiny green onions.




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