Title: Meatball Stew
Categories: Ground Vegetable Beef Soup
Yield: 4 Servings
| 1 | | Recipe Of Basic Meatballs; * |
| 2 | | Celery Stalks; *** |
| 16 | oz | Stewed Tomatoes; 1 Cn |
| 1 | ts | Instant Beef Bouillon |
| 1 | | Bay Leaf |
| 4 | | Carrots; Md, ** |
| 3 | | Potatoes; Md, **** |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 3/4 | c | Water |
* See Recipe 12. ** Carrots should be scraped and cut into 1-inch
pieces. *** Celery should be cut into 1-inch pieces with strings removed.
**** Potatoes should be pared and cut into 1-inch dice.
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Prepare basic meatballs except -- cook in a Dutch oven. Drain off excess
fat. Add the remaining ingredients and heat to boiling. Reduce the heat,
cover and simmer, stirring occasionally, until the vegetables are tender,
about 40 minutes. Remove the bay leaf and serve. NOTE: You can substitute
1 24-oz package of frozen stew vegetables for stew for the carrots, celery
and potatoes.