Meatball Stew with Dumplings
Yield
1 batchPrep
25 minCook
35 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | recipe |
meatballs
|
* |
| 10 ½ | ounces |
soup, cream of celery
condensed |
|
| ¼ | cup |
sour cream
dairy |
|
| 16 | ounces |
vegetables
|
|
| 15 | ounces |
potatoes
drained and cut in cubes |
|
| 1 | x |
dumplings
egg or parsley |
* |
| Egg dumplings | |||
| 2 | cups |
biscuit baking mix (bisquick)
|
*
|
| 2 | large |
eggs
lg. |
|
| 2 | tablespoons |
milk
|
|
| Parsley dumplings | |||
| 2 | cups |
biscuit baking mix (bisquick)
|
*
|
| 2 | tablespoons |
parsley flakes
|
|
| ⅔ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | recipe |
meatballs
|
* |
| 303.5 | ml/g |
soup, cream of celery
condensed |
|
| 59 | ml |
sour cream
dairy |
|
| 462.4 | ml/g |
vegetables
|
|
| 433.5 | ml/g |
potatoes
drained and cut in cubes |
|
| 1 | x |
dumplings
egg or parsley |
* |
| Egg dumplings | |||
| 473 | ml |
biscuit baking mix (bisquick)
|
*
|
| 2 | large |
eggs
lg. |
|
| 3E+1 | ml |
milk
|
|
| Parsley dumplings | |||
| 473 | ml |
biscuit baking mix (bisquick)
|
*
|
| 3E+1 | ml |
parsley flakes
|
|
| 158 | ml |
milk
|
|
Directions
Prepare the basic meatball recipe - except cook them in a Dutch oven.
Drain off the excess fat.
Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally.
Prepare the dumplings. Drop the dough by TBLS onto the boiling stew. Simmer uncovered for about 10 minutes.
Cover and simmer another 10 minutes longer. Serve.
EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms.
PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms.
