TURKEY MEATBALL STEW
This recipe is from Cooking Light Cookbook 1994. A nice stew to have, when cold weather hits us! You don't have to use low-sodium and other healthy products, unless you want to. Most ingredients are the usual ones, like vegetables, herbs, and such. It is a recipe that takes some time, so the weekend, would probably be the best time to make it.
Provided by Sharon Colyer @Cmom02
Categories Vegetables
Number Of Ingredients 17
Steps:
- Combine first 8 ingredients, in a medium bowl; stir well. Shape into 24 meatballs. Coat Dutch oven, with cooking spray; add oil. Place over medium heat, until hot. Add meatballs, and cook 6-8 minutes, until browned stirring frequently. Drain, and pat dry, with paper towels. Wipe drippings from pan with paper towels.
- Return meatballs to pan; add carrot, onion, thyme, chicken broth, and water. Bring to a boil; cover, reduce heat, and simmer 40 minutes, or until vegetables are tender. Add mushrooms and peas; stir well. Cover, & simmer, 10 minutes, or until thoroughly heated. Makes 1-1/2 quarts.
- Nutrition: One (1-cup) serving 166 cal, 3.5 g fat (0.9 g sat), 49 mg chol, 204 mg sod, 13.1 g carb, 3.2 g fiber, 19.3 g protein.
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