I was wrong! This tastes just like Sirloin burger soup, except even better. We all had to have two helpings of this soup. I think the key to getting the similar texture of Campbell's was using cornstarch to thicken instead of flour. If you try it out, I'd love to hear if you agree with our assessment.Meatball Stew
- 2 T. Extra-virgin olive oil
- 1 large onion, diced
- 3 stalks celery, diced
- 20-25 meatballs (I just use a package of meatballs I had frozen earlier in the month)
- 4 potatoes, diced small
- 8 c. beef stock
- 1 T. paprika
- 3 t. salt
- 2 t. Italian seasoning
- 1 t. garlic powder
- 1 can crushed tomatoes
- 2 1/2 c. frozen mixed vegetables
- 3 T. corn starch dissolved completely in 3 T. water
- 2 t. pepper
2. Just before serving, add crushed tomatoes and mixed vegetables. Bring to a rolling boil. Drizzle in cornstarch/water mixture. Stir well. Continue boiling until stew thickens to desired consistency, stirring frequently. Stir in pepper and adjust seasonings to taste.
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2 comments:
This, looks absolutely de-lish!
I just made a chicken meatball/cheese tortellini soup that was awesome. Who would have thought that meatballs would work in broth or stew?
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