Meatball Stew
A humble yet deeply satisfying soup, perfect for cold winter days. Loaded with protein and vegetables, this hearty bowl is both nourishing and comforting—simple ingredients that come together to truly hit the spot.
Ingredients
For the meatballs
- 1 lb ground beef
- 1/4 cup bread crumbs
- 1 egg
- 2 cloves minced garlic
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/4 tsp pepper
For the soup
- 2 stalks celery chopped
- 1 onion diced
- 2 tbsp oil
- 3 medium sized carrots chopped into 1 inch chunks
- 3 medium sized potatoes peeled and quartered
- 1 tsp thyme
- salt and pepper to taste
- 4 cups beef broth
- 1 tbsp better than beef broth
Instructions
For the meatballs
- In a medium bowl, gently mix the ground beef, bread crumbs, egg, minced garlic, thyme, salt, and pepper just until combined. Roll the mixture into 1-inch meatballs and place them on a sheet pan.
- Heat the oil in a Dutch oven over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides.
- Remove the meatballs and set them aside in a bowl.
- Add the onions to the Dutch oven and cook over medium heat until soft and translucent.
- Return the browned meatballs to the Dutch oven and add the potatoes, carrots, celery, beef broth, Better Than Bouillon, salt, and pepper. Stir gently to combine.
- Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover, and let simmer for 20–30 minutes, until the carrots and potatoes are tender when pierced with a fork.