Thursday, February 25, 2016

Italian Meatball Stew

Spurts of winter.   Some days it seems like Spring is here and the snow is melting and then other days the wind and snow returns.   It’s nice to have the breaks but I made this stew on one of those wintry days and used my oven for a bit and to bake the meatballs and a loaf of homemade bread to go with it.




Italian Meatball Stew

Meatballs ~
1# ground beef (I used extra lean)
1 clove garlic, grated
1 tbsp parsley
1 egg
½ cup milk
½ cup Parmesan cheese, grated
½ cup Panko bread crumbs
½ tsp freshly ground black pepper
1 tsp salt

Mix everything together, roll into balls and bake for 25 minutes at 350°.
In a large soup kettle, heat up 1 tbsp extra virgin olive oil.  When heated, add in 2 cloves of minced garlic.  Cook for 1-2 minutes. 

Add in these ingredients ~

1 – 28 oz can tomatoes
4 cups chicken stock
1 – 19 oz can cannellini beans, rinsed and drained
1 cup carrots, peeled and sliced
1 bay leaf


Start cooking over medium heat and add in the meatballs when they are ready.  Continue cooking until the carrots are tender and then add in 1 cup of Ditalini pasta.  Cook until al dente and add in salt and freshly ground pepper to taste.  Remove bay leaf before serving.