Meatball Stew

My oldest loves to go to her grandparents' house and indulge in cans of Campbell's Chunky Sirloin Burger soup. I don't blame her. As I was growing up, I spent many Sunday afternoons splitting a can of it with my dad. I never thought I'd be able to recreate that flavor.

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

1. Heat olive oil in a large stock pot. Add onion and celery; cook for 5 minutes. Add meatballs, potatoes, beef stock and seasonings. Cover and simmer over a low boil for as long as you want, but at least 30 minutes, until potatoes are tender.
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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