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Meatball Stew
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[Print Version]
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| Refer to meatball recipe to make the meatballs for this stew or you may purchase frozen meatballs if you prefer. Be sure to thaw the frozen meatballs before using in this recipe. |
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| 10-12 servings |
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[1]
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1
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tablespoon
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oregano
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[2]
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2
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teaspoons
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fresh ground pepper
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[3]
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2
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teaspoons
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granulated garlic
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[4]
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1
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teaspoon
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whole fennel seeds crushed
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[5]
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1/4
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teaspoon
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Cayenne pepper
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[6]
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3
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tablespoons
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olive oil
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[7]
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1
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medium onion chopped
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[8]
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2
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large potatoes cubed
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[9]
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10-12
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ounces
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fresh thickly sliced mushrooms
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[10]
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1/4
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cup
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Basalmic vinegar
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[11]
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3
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cans
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28 ounces diced tomatoes with juice
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[12]
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3
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cans
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28 ounces of water
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1. Measure all spice EXCEPT basil into small bowl and set aside.
2. Heat olive oil in a heavy-bottomed kettle or soup pot.
3. Add onions, potatoes, and mushrooms cooking over medium heat until soft and slightly brown.
4. Add spices (Except basil) and cook another 15 seconds.
5. Pour in vinegar and stir.
6. Add tomatoes, water, broth powder and cooked meatballs.
7. Simmer for 25 minutes.
8. Add basil and cook 5 more minutes.
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