Meatball Stew

Meatball Stew
Meatball Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pounds ground venison (or beef)

  • 1/2

    cup bread crumbs

  • 1/2

    teaspoon dried basil

  • 1

    teaspoon dried parsley

  • 1

    egg

  • 1

    clove garlic, minced

  • 2

    tablespoons canola oil

  • 3

    packets onion soup mix

  • 1

    can French onion soup

  • 12

    cups water

  • 3

    large potatoes, peeled and quartered

  • 2-3

    medium carrots, cut in chunks

  • 1

    cup celery, chopped

  • Roux (1/2 cup flour, 1/2 cup butter)

Directions

In a medium bowl, combine venison (or beef) bread crumbs, herbs, egg, and garlic. Mix thoroughly. Shape into meatballs (about 20 or so). In a skillet, in hot oil, cook meatballs until browned on all sides, drain. Stir soup mix and water, add vegetables.heat to boiling. Reduce heat to low and simmer for 30 minutes or until vegetables are tender. Add meatballs and stir. Then, add the roux and mix until thick. Heat to desired temperature.

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