Meatball Stew
Ingredients
2 Tbsp. minced dried onion
1/2 C. fine dry bread crumbs plain or seasoned
1 tsp. Worcestershire sauce
2 eggs lightly beaten
1/4 tsp. salt or to taste
1/4 tsp. freshly ground black pepper or to taste
1 1/2 pounds ground beef to 2 pounds
2 Tbsp. vegetable oil
4 medium red potatoes to 5 peeled, cubed
1 carrot to 2 sliced 1/2 inch thick
2 celery ribs chopped or 1 1/2 Tbsp. dried celery flakes
1 medium onion coarsely chopped
1 can cream of mushroom soup-10 oz., can use Healthy Request or other low fat
1 can tomato soup-10 oz. -can use Healthy Request or other similar
Cooking Instructions
Mix eggs with dried onion, bread crumbs, Worcester sauce, and salt and pepper. Blend meat in and mix thoroughly. Heat oil over medium-high heat in a large skillet. Form meat mixture into meatballs about 1 1/2 to 2 inches in diameter, brown on all sides in hot oil. While meatballs are browning, place the potatoes, carrots, and celery in a crock pot 3 1/2 quart or larger, using a slotted spoon or spatula, place browned meatballs on the vegetables. Quickly brown the onions and add to the crock pot. Pour soups over all, cover and cook on low for 7 to 9 hours 3 1/2 to 5 hours on high. Taste and adjust seasonings before serving.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)