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Vegetable Meatball Stew




Source of Recipe


Magazine






List of Ingredients



• 4 cups water
  
• 2 medium potatoes, cut into 1inch cubes
  
• 2 medium carrots,cut into 3/4 inch slices
  
• 1 large onion, cut into eighths
  
• 2 tbsp beef bouillon granules
  
• 1 bay leaf
  
• 1 tsp dried thyme
  
• 1 tsp dried basil
  
• 1/2 tsp salt
  
• 1/2 tsp pepper
  
• 1 pound ground beef
  
• 1/2 cup seasoned dry bread crumbs
  
• 1 egg,beaten
  
• 1 tsp Worcestershire sauce
  
• 2 medium sweet potatoes, peeled and cut into 1 inch cubes
  
• 1 cup frozen peas
  
• 1/3 cup all purpose flour
  
• 1/2 cup cold water
  
• 1/4 tsp browing sauce, optional
  
• 2 medium parsnips, peeled and cut into 3/4 inch slices
  






Instructions



1. In a large soup kettle, bring water to a boil. add potatoes, carrots,onion and seasonings;return to a boil.
   
2. Reduce heat; cover and simmer for 10 min. Meanwhile, combine beef,bread crumbs,egg and Worcestershire sauce. Shape into 1inch balls; add to pot along with sweet potatoes and parsnips. Bring to a boil.
   
3. Reduce heat; cover and simmer for 15 min or until vegetables are tender. Discard bay leaf. Stir in peas.
   
4. Combine floour and cold water; stir into stew along with browing sauce if desired. Bring to a boil; cook and stir for 2 min. or until thickened.