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"The belly rules the mind."--Spanish Proverb

Gram Vella's Meatball Stew Recipe

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This recipe for Gram Vella's Meatball Stew, by , is from Back to our Roots, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Linda Allegro

Category:
Category:

Ingredients:  
Ingredients:  

Directions:
Directions:
1 jar (24 oz.) Barilla tomato sauce, plus 1 jar of water
1 box (32 oz.) College Inn Chicken Soup
Stir and heat on high in stock pot.
Add Vegetables - options: zucchini, summer squash, string beans, carrots, potatoes, spinach or any vegetable you like. Add to pot and stir. Continue to cook on high heat until comes to a boil. Lower heat and simmer.

To make meatballs, see Gram Vella's Meatballs. She used the same meatball recipe for sauce and the meatball stew.

While simmering, brown meatballs, adding browned meatballs the last 1/2 hour of cooking. Continue to simmer until vegetables are cooked, approximately, stirring occasionally.

Option: add a can of kidney beans near the end of cooking stew.

 

 

 

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