Old Fashioned Meatball stew
![Old Fashioned Meatball stew Old Fashioned Meatball stew](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC4NevxL5xGtezwbpY7qGnKtapoHVlk0rCdhYpEkqopol52L8zUB7d3gnSPCZzMKG_qoUwnUpBpED2HqkdErSlJOlXJNxVGcc9in0rq4tsIYBD-rDdueX8nyGJbg-ESdECNmf4ZFE0DLbs/s0-e90-rw/old+fashioned+meatball+stew.webp)
This recipe will serve plenty, up to 8 servings and it only takes half an hour of your time.
Meatball stew Ingredients
- 5 cups water
- 14.5 ounce can diced tomatoes, undrained
- 2 medium carrots, diced
- 2 stalks celery, sliced
- 1 large onion, chopped
- 1/3 cup quick-cooking barley
- 3 beef bouillon cubes or 1 tablespoon instant beef bouillon granules
- 1 teaspoon seasoned salt
- 1 teaspoon dried basil, crushed
- 1 bay leaf
- 36 frozen cooked meatballs
Meatball stew Preparation
- In a large saucepan, combine the water, undrained tomatoes, carrots, celery, onion, barley, bouillon, seasoned salt, basil and bay leaf. Bring this mixture to boil, stirring occasionally.
- Add the frozen meatballs and cover to let it simmer for 5 to 10 minutes, or until meatballs are heated through. Stir once or twice.
- Discard the bay leaf.
- Serve warm.
Meatball stew Nutrition facts per serving:
- 330 calories
- 22 gram total fat (9 gram saturated fat)
- 30 milligram cholesterol
- 1518 milligram sodium
- 21 gram carbo
- 5 gram fiber
- 13 gram protein
Spanish Meatball Stew
![spanish meatball stew spanish meatball stew](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrjqZUaraToxORcdRdatOVHd2LNy9TFmqpp0NcrRoQ9agyx4K-zfeSMbOKNJvWDq_EpYsG6Gw25CmXqpcIEpN8iAcNR-pkPC4EHmvhJfnRflJmBNAU-zQJDiHbBJlgVSt1JcDXJgXHWLWN/s0-e90-rw/spanish+meatball+stew.webp)
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