Hearty Meatball Vegetable Stew

Jenn Visser


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!


★★★★★ 1 vote

15 Min
20 Min


  • 2 Tbsp
    olive oil
  • 4 clove
  • 1 large
  • 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
  • pinch
    salt & pepper (to taste)

How to Make Hearty Meatball Vegetable Stew


  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!

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