Pasta-Meatball Stew

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Serves | Prep Time | Cook Time 60

Why I Love This Recipe

Source: Canadian Living's "Country Cooking" which we purchased in a quaint bookshop in Victoria, British Columbia.

Ingredients You'll Need

1 tablespoon vegetable oil
2 medium onions, chopped
2 tablespoons all purpose flour
4 cloves garlic, minced
1 cup low sodium beef broth
2 14.5 ounces cans diced tomatoes
1 tablespoon tomato paste
1/2 teaspoon dried thyme
1 bay leaf
4 carrots
Meatballs (see recipe)
2 zucchini
1 green bell pepper
1 cup rotini noodles


Prepare meatballs for stew.

In a skillet sauté onions until golden. Add flour and garlic; cook stirring for 30 seconds. Gradually stir in beef broth; bring to a boil. Add tomatoes, tomato paste, thyme, bay leaf and meatballs; cover and reduce heat to low. Simmer for 30 minutes.

Meanwhile slice carrots diagonally, slice zucchini and green pepper. Add carrots to stew; cover and simmer for 10 minutes. Add zucchini and green pepper; cover and simmer for an additional 5 minutes longer or until vegetables are tender crisp.

In a pot of boiling water cook rotini noodles until al dente (tender but firm). Drain; stir into stew.

Questions, Comments & Reviews

sounds delicious! can't wait to try it. thank you!

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