Meatball Stew

Recipe Courtesy of TastofHome.com

Ingredients

1 egg, lightly beaten

1 cup soft bread crumbs (Replace with ¾ cup oatmeal and 2Tbs of Flaxseed for a healthier choice)

1/4 cup finely chopped onion

1 teaspoon salt

1/2 teaspoon dried marjoram

1/4 teaspoon dried thyme

1-1/2 pounds lean ground beef (90% lean)

2 tablespoons canola oil

2 cans (10-3/4 ounces each) condensed tomato soup, undiluted

2 cans (10-1/2 ounces each) condensed beef broth, undiluted

4 medium potatoes, peeled and diced (Optional – easy way to leave out extra carbohydrates)

4 medium carrots, diced

1 jar (16 ounces) whole onions, drained

1/4 cup minced fresh parsley

 

Directions

1. In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme. Crumble beef over the top and mix well. Shape into 24 meatballs. Heat oil in a Dutch oven. Brown meatballs in batches; drain. 

2.  Add the soup, broth, potatoes, carrots and whole onions. Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink. Garnish with parsley. Yield: 8-10 servings.

 

Nutrition Information

1 serving: 248 calories, 9g fat (3g saturated fat), 55mg cholesterol, 895mg sodium, 24g carbohydrate (7g sugars, 3g fiber), 17g protein