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!


Featured Pinch Tips Video

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)

Directions Step-By-Step

1
Heat the olive oil on medium heat in a stock pot, then add garlic and onion. Sautee until onion is translucent.
2
Next add carrots, celery, and thyme and continue sauteing until veggies are almost tender.
3
Add 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.)
4
Serve 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