Best Hearty Meatball Vegetable Stew Recipes

HEARTY MEATBALL AND VEGETABLE STEW THATÂS ALMOST A STEW image

Number Of Ingredients 21

For the meatballs:
350g / 12 oz. lean ground beef
1 medium onion, finely chopped
1/2 cup or so dried bread crumbs
1 egg
1/2 tsp. salt
1/4 tsp. or so black pepper
For the soup:
For the soup:
2 medium onions, chopped
2 garlic cloves, chopped
1 tablespoons olive oil
1 bay leaf
1 teaspoon dried thyme
1 small bunch parsley
2 medium carrots, cut into chunks
3 celery stalks, cut into chunks
Additions to soup at the end:
1 tablespoon white or red miso
additional parsley (chopped or a leaf or two) for garnish
salt and pepper to taste

Steps:

In a large, heavy bottomed pan, saute the 2 chopped onions and garlic cloves in olive oil over low-medium heat, stirring occasionally, until softened and translucent. Add 2 cups of plain water and bring up to a boil. Lower the heat to a slow simmer and simmer for about 10 minutes. While that simmers, make the meatballs. Mix all the meatball ingredients together in a bowl - your clean hands are the best tool for this. Form into about 30 small meatballs. Add the rest of the soup ingredients to the pot (except for the ones listed under âadditions, plus 6 cups of water. Bring up to a boil then lower the heat to a simmer. Put in the meatballs (no need to brown them or anything beforehand). Simmer for at least half an hour. Dissolve the miso paste in some of the hot soup liquid, then add the whole thing to the pot. Taste, and season with salt and pepper. The soup improves after resting for a day or more. You may want to skim off the oil that accumulates at the top. To serve, garnish with more chopped parsley. (Donât put the bay leaf or the parsley bunch in any of the servings.) Estimated calories per 1 cup serving with 3 meatballs is 200 calories, give or take a few calories.

Hearty Meatball Vegetable Stew image

Provided by Jenn Visser

Categories Soups

Time 35m

Number Of Ingredients 17

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)

Steps:

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!