Meatball Stew

Yield: 4 Servings

Meatball Stew

Make Sunday’s Leftovers from Your Make Ahead Meatballs, into a New, Delicious Monday Meal!

Ingredients

  • 16 Make Ahead Meatballs, From Swedish Meatball Recipe
  • 1 T olive oil
  • 2 carrots, cut into ½ ” pieces
  • 2 stalks celery, cut into ½” pieces
  • 2 medium potatoes, cut into ½” pieces
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 small zucchini, cut into 1” pieces
  • 1 - 28oz. can chopped tomatoes, drained, save juice for another use
  • 2 cups beef, chicken or vegetable stock
  • 2 T flour
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp dried basil
  • 1 bay leaf

Instructions

  1. Heat 1 T olive oil in 5 quart stockpot over medium high heat.
  2. Add onion and saute for 5 minutes until it begins to soften. Add chopped carrots and celery, saute for another 5 minutes. Add garlic, zucchini, and potatoes, stir and saute for 2 minutes. Whisk 2 T flour into 2 cups stock, slowly stir into vegetables. Stir often until the mixture comes to a boil and begins to thicken. Add drained tomatoes, oregano, thyme, basil and bay leaf. Simmer for 10 minutes.
  3. Add cooked meatballs and simmer on medium low, for another 15 minutes, until vegetables are tender and meatballs are heated through.
  4. Serve with shredded Parmesan cheese sprinkled on top, if desired.
http://cookinwithaterrytwist.com/2016/03/meatball-stew-2/