Pasta-Meatball Stew
  • Cooking Time: 60
  • 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
  1. Prepare meatballs for stew.
  2. 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.
  3. 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.
  4. In a pot of boiling water cook rotini noodles until al dente (tender but firm). Drain; stir into stew.
Source: Canadian Living's "Country Cooking" which we purchased in a quaint bookshop in Victoria, British Columbia.