Hearty Meatball Vegetable Stew

Jenn Visser

By
@jennvisser

We have a fabulous little cafe here in Hermitage, just outside Nashville, TN called Cafe Bosna. The owner/chef makes the most awesome homemade soups! Ever since I tasted her cooking, I've been inspired to take my cooking skills to new heights! I created one over the weekend that I think she'd actually be proud of. If you're ever in the Nashville area, go eat there and thank me later ;) Hope you enjoy the recipe!

Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
15 Min
Cook:
20 Min

Ingredients

2 Tbsp
olive oil
4 clove
garlic
1 large
onion
1 c
chopped carrots
1 c
chopped celery
1 tsp
thyme, dried (or 1-2 tb fresh)
4 c
beef broth
1 pkg
frozen meatballs (or fresh if you've got time)
1/2
head of cabbage, chopped
1 can(s)
crushed tomatoes (14 oz)
1 can(s)
tomato paste
1/2 c
red wine, dry (you can add up to a cup if you like)
2
bay leaves
1 tsp
onion powder
1 tsp
garlic powder
1 tsp
sugar
pinch
salt & pepper (to taste)

Step-By-Step

1Heat the olive oil on medium heat in a stock pot, then add garlic and onion. Sautee until onion is translucent.
2Next add carrots, celery, and thyme and continue sauteing until veggies are almost tender.
3Add all remaining ingredients and allow to simmer for at least 20 minutes on med-low heat. (If you have time to simmer longer, the flavor will be much stronger.)
4Serve with a little bit of grated parmesan or pecorino romano cheese on top, and add some crusty garlic bread on the side to complete you meal!

About this Recipe