Title: Meatball Stew with Dumplings
Categories: Ground Meat Vegetable Soup
Yield: 4 Servings
| | | Recipe Of Basic Meatballs; * |
| 1/4 | c | Dairy Sour Cream |
| 15 | oz | Potatoes;Drained&Sliced, 1Cn |
| 10 1/2 | oz | Cream of Celery Soup; ** |
| 16 | oz | Vegetables; *** |
| | | Egg Or Parsley Dumplings |
| EGG DUMPLINGS |
| 2 | c | Biscuit Baking Mix; Bisquick |
| 2 | tb | Milk |
| 2 | | Eggs; Lg. |
| PARSLEY DUMPLINGS |
| 2 | c | Biscuit Baking Mix; Bisquick |
| 2/3 | c | Milk |
| 2 | tb | Parsley Flakes |
* See Recipe 12 ** Use the condensed soup undiluted. *** Use 1 can of
peas, cut green beans, or sliced carrots.
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Prepare the basic meatball recipe -- except cook them in a Dutch oven.
Drain off the excess fat. Add the soup, sour cream, peas (with liquid) and
potatoes, heat to boiling, stirring occasionally. Prepare the dumplings.
Drop the dough by TBLS onto the boiling stew. simmer uncovered for about
10 minutes. Cover and simmer another 10 minutes longer. Serve. EGG
DUMPLINGS: Mix all the ingredients together until a soft dough forms.
PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough
forms.