Meatball Stew

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1 lb. ground chuck
1 cup soft bread crumbs
2 envelopes instant onion soup
1 tsp. parsley flakes
1/2 cup milk
2 tbsp. butter or margarine
3 medium onions, chopped
1 clove garlic, minced
1 green pepper, seeded and diced
2 tbsp. chili powder
1 can (1 lb. 12 oz.) tomatoes
1 tsp. salt
1/4 tsp. cumin seeds, crushed
1 can (1 lb.) red kidney beans, drained


Combine beef, bread crumbs, instant soup, parsley flakes and milk in a medium sized bowl. Mix thoroughly with a fork. Shape into about 2 dozen balls.

Heat butter or margarine in a heavy Dutch oven. Add meatballs, half at a time then saute until evenly browned. Remove.

Stir onion and garlic into drippings and saute until soft, about 5 minutes. Stir in green pepper and chili and cook for 1 minute. Add tomatoes, salt and cumin and bring to boiling. Return meatballs, cover and simmer for 30 minutes. Add beans and cook for another 5 minutes.

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