Vegetable Meatball Stew

Angela Pietrantonio


This is my most favorite of stews! I got it from my ole tried & true Taste of Home website! The meatballs are delish, the sweet potato's are awesome in this!

★★★★★ 1 vote
30 Min
25 Min


4 c
2 medium
peeled potatoes, cut into 1-inch cubes
2 medium
carrots, cut into 3/4-inch chunks
1 large
onion, cut into eighths
2 Tbsp
beef bouillon granules
bay leaf
1 tsp
dried thyme
1 tsp
dried basil
1/2 tsp
1/2 tsp
1/2 c
seasoned dry bread crumbs
egg, lightly beaten
1 tsp
worcestershire sauce
1 lb
ground beef
2 medium
sweet potatoes, peeled and cut into 1-inch cubes
2 medium
parsnips, peeled and cut into 3/4-inch slices
1 c
frozen peas
1/3 c
all-purpose flour
1/2 c
cold water
1/4 tsp
browning sauce, optional


1In a large Dutch oven or soup kettle, bring water to boil. Add potatoes, carrots, onion and seasonings; return to a boil. Reduce heat; cover and simmer for 10 minutes.
2Meanwhile, in a small bowl, combine the bread crumbs, egg and Worcestershire sauce. Crumble beef over mixture and mix well.
3Shape into 1-in. balls; add to Dutch oven along with sweet potatoes and parsnips. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
4Discard bay leaf. Stir in peas. Combine flour, cold water and browning sauce if desired until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings.

10 points per serving

About this Recipe

Course/Dish: Beef Soups, Vegetable Soup
Other Tag: Healthy