I finally found a few moments to post a recipe for you! This is one of our favorite cold weather meals. Serve up a steaming bowl with a slice of hot cornbread and you're in for a treat! I apologize for the picture quality, but this was a shared meal at my Mom's house and all I had to snap a picture was my phone. Of course, meatball stew is, apparently, not a very photogenic gal anyway. But she sure is tasty. :)Meatball Stew
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 lb. ground beef
2 Tbsp. vegetable oil
2 cans (14-1/2 oz. each) beef broth
2 cans (10-3/4 oz. each) condensed golden mushroom soup, undiluted
4 medium potatoes, peeled and quartered
4 medium carrots, cut into chunks
16 oz. whole pearl onions*
1/4 c. fresh parsley, chopped
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 and return to pan. Add broth, soup, potatoes, carrots and pearl onions. Bring to a boil. Reduce heat and simmer for 30 minutes or until vegetables are tender. Sprinkle with parsley. Yield: 8 servings
*My Mom said you used to be able to get whole pearl onions in the freezer section, but we haven't been able to find them in our area in awhile. We had to buy them in jars. If you buy the jarred variety, drain well and rinse them several times; otherwise they are far too salty.
Buon appetito!
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