20-Minute Meatball Stew

20 Minute Meatball Stew Recipe

Now that the weather is getting cooler, nothing beats a hot bubbling pot of homemade stew. Good hearty comfort food. Even better when it only takes 20 minutes to make.

1-can (11-1/2 ounces) vegetable juice cocktail
3-tablespoons all-purpose flour
1-can (29 ounce size) large cut up mixed, vegetables, drained
2-1/2 cups beef broth
1-can (14-1/2 ounces) stewed tomatoes, undrained and cut up
1/2-teaspoon dried oregano leaves
8-ounces lean ground beef, ground chicken or turkey
2-tablespoons plain or seasoned fine dry bread crumbs
2- tablespoons milk
1/8-teaspoon garlic salt
1-large egg white

Step 1…In a Dutch oven or large soup pot, whisk together the vegetable juice and flour.
Stir in the vegetables, beef broth, stewed tomatoes, and oregano. Bring to a boil over high heat.
Stir often, so it doesn’t stick.

Step 2…Meanwhile in a small bowl, mix the ground beef, bread crumbs, milk, garlic salt and egg white. Blend well.

Step 3…Drop the meat mixture from a small spoon (I use a soup spoon, round the meat a little with your hand tryingto make each meatball about the same size) into the bubbling stew. Lower the heat to moderate
and simmer, covered, for 6 to 7 minutes or until the meatballs are no longer pink in the center.
Stir occasionally while cooking.

Makes 4 servings.