One-pot supper: Beef meatball stew (from 1978)
The Campbell way to save two kinds of energy and all kinds of time. What could be easier than cooking and serving supper in one pot?
ALSO TRY: Mangia! 10 magnificent classic meatball recipes (1970s)
Country meatball stew
This 1970s Campbell's Soup recipe was originally called Country Meatball Ragout.
Ingredients
- 1-1/2 pound ground beef
- 1/3 cup fine bread crumbs
- 1 egg, slightly beaten
- 1/2 cup chopped onion
- 1/2 tsp. salt
- 1 can cream of celery soup
- 1 can beef broth
- 8 oz. tomatoes, cut up
- 1/2 tsp. crushed basil leaves
- 1/2 tsp. crushed thyme leaves
- 1 small bay leaf
- 1/4 cup flour
- 2 Tbsp. oil
- 1 package (20 oz.) frozen stew vegetables
- dash of pepper
Instructions
- Thoroughly mix beef, bread crumbs, egg, onion, salt and a dash of pepper.
- Shape firmly into about 24 meatballs.
- In large saucepan, brown meatballs with 2 tablespoons of. When done, pour off fat.
- Add remaining ingredients. Bring to a boil, then reduce heat.
- Cover; simmer 20 minutes or until done. Stir occasionally.
- Gradually blend 1/2 cup water into 1/4 cup flour until smooth. Slowly stir into stew.
- Cook, stirring until thickened.
- Remove bay leaf.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 681Total Fat: 38gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 198mgSodium: 913mgCarbohydrates: 25gFiber: 3gSugar: 5gProtein: 57g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
