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Meatball Stew with Dumplings

YIELD

1 batch

PREP

25 min

COOK

35 min

READY

1 hrs

Ingredients

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

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.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 247g (8.7 oz)

Amount per Serving

Calories 207 44% of calories from fat

% Daily Value *

Total Fat 10g 16%

Saturated Fat 4g 21%

Trans Fat 0g

Cholesterol 125mg 42%

Sodium 698mg 29%

Total Carbohydrate 7g 7%

Dietary Fiber 3g 13%

Sugars g

Protein 16g

Vitamin A 49% • Vitamin C 8%

Calcium 13% • Iron 10%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free, Good source of fiber